Before I get into the recipe, I want to tell you I hit gold… literally. Part of my mission to simplify our lives has been to simplify our spending. I have been cruising the discount section of the produce department and was able to purchase two 5 lb. bags of Yukon Gold potatoes for $0.99. I was also able to find discounted red, yellow, and orange bell peppers, red and sweet yellow onions, a few sweet potatoes, three 2 lb. bags of clementines, on the vine tomatoes, and even a bag of organic apples for under $1 each. I know not everyone will be so lucky, but check out your discounted section. Some stores wait until the produce is almost inedible before marking it down, luckily my store does the mark downs quit early so I am able to go only once a week and get a beautiful variety. Now, onto the soup…
Crock Pot Potato Soup
5 lb. Bag of Yukon Gold potatoes, washed and peeled
2 c Water
4 c Milk
4 T Butter
1 T Dehydrated onion or half of a diced fresh onion
1 T Garlic Powder
2 T Italian Seasoning
Salt and Pepper to taste
Peel and wash all the potatoes. Some people leave the skins on, but I find they will sometimes separate from the potatoes, and I really don’t like that. I like to cook the potatoes whole simply because it cuts down on prep time, but you can dice them to cut down on cook time and get a more uniform look to the soup. Place the potatoes in the crock pot along with 2 cups of water.
Be sure to check on the potatoes after about 3/4 way through cooking to make sure you don’t need to add more water. If you cook the potatoes whole, leave them about 5 hours on high, or about 3 hours or less if diced, depending on the size.
Once the potatoes are tender, you can add all other ingredients. Leave them another hour or so to give the flavors time to infuse the potatoes, and enjoy. You can’t get much simpler than that.