A meal that makes itself
Steve describes our calendar as looking like a kid with chicken pox. It is completely covered with appointments. Dots identifying the different levels of urgency make it look like a spotted face.
We are always on the go with the campaign. While it is so much fun, we don't always eat properly. In an effort to rectify the situation, the Crock Pot has become my new best friend.
At various times over the last few decades, I have learned to use a Crock Pot make darned near anything. From rice to lasagna. From stews to chili. From brunch eggs to corn bread. I haven't quite been able to master most other breads, but I'll try from time to time to do that...when I perfect that, I'll post that recipe here.
In the meantime, my favorite Crock Pot recipes are soups. You put the ingredients in the pot in the morning and in the evening, you have a meal that is hot and ready to eat.
Potato soup is one of my top five favorites. Not just tasty, it is filling and it can be altered to provide a great bit of different flavors. Try adding peas or broccoli. Beans mix well with the soup. A generous helping of cheese will make an amazing difference in the taste.
Experiment with flavors and put together a meal that makes itself.
Crock Pot potato soup
8 large potatoes, cubed1 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons dry parsley flakes
6 cup water
2 cups of evaporated milk
1/2 cup flour, mixed with water
- Put the potatoes, the onions, the butter, the parsley, and the water in the Crock Pot and cook all day on low to medium heat..
- Add the milk and the flour mixture. After the soup thickens, it is ready to serve.
- Top each serving with a few teaspoons of chopped chives, if you'd like.
Vegetarian.
