Sprinkle flour over potatoes in a slow cooker for an irresistible meal

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Redefining the traditional notion of soup as a mere side dish, this exceptional potato soup recipe stands tall as a culinary marvel that demands the spotlight of a main course. Dismissing any preconceived notions of soup's supposed insignificance, one spoonful of this to-die-for delight will captivate the senses and leave a lasting impression on even the most discerning palate.
Prepare to be amazed by the sheer simplicity and convenience of this culinary masterpiece. In a matter of moments, with minimal effort, the magic unfolds as you unite all the exquisite ingredients within the welcoming embrace of a slow cooker.
Effortlessly blending the flavors, the soup simmers on low heat, allowing you the freedom to engage in far more captivating pursuits than constantly tending to a pot. Gone are the days of soup-induced tedium; instead, this recipe unlocks the realm of hands-free culinary brilliance, where time itself takes on a savory dimension, infusing the soup with depth and complexity while you indulge in more intriguing activities. Embrace the liberation that comes with this effortless preparation, for the payoff is beyond measure—a sensational potato soup that will become the heart and soul of your dining experience, evoking sighs of culinary contentment from every fortunate guest at your table.
Potato Soup
Cooktop Cove
2 pounds Yukon gold potatoes medium diced
1 cup carrot, small dice
1 onion, small dice
6 cloves garlic, minced
1 cup celery, small dice
1 tablespoon fresh thyme, picked and finely chopped
1/2 tablespoon fresh rosemary, picked and finely chopped
2 tablespoons all-purpose flour
1.5 quarts water (plus more if needed) or no-sodium vegetable stock
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon pepper
1. Into a 6-quart slow cooker, add potatoes. Mix flour, salt and pepper and sprinkle over potatoes. Mix so that all potatoes are lightly coated.
2. Add in carrots, onion, garlic, celery, thyme, rosemary and water or no-sodium stock. If needed, pour in more water so that you have 3 inches of liquid above vegetables. Cook on low for 6-8 hours, or longer, depending on the desired texture of the soup. The longer you cook the soup the thicker it will be as the potatoes break down; the shorter the cook time the looser it will be.
3. To finish add in olive oil and serve with crusty bread for a perfect pair.
Pro tip: For a very thick soup cook for 9-10 hours and slightly smash potatoes with a large spoon for a thick creamy chunky soup.
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