Okay, finally the review of BETHANY's CHUNKY POTATO SOUP that I promised a few days ago.
Well, when she says "my crockpot cooks fast," you shouldn't necessarily assume that your crockpot is going to cook fast, therefore, not making it the best meal to plan for dinner when you've slept in late due to your 3yo having a really rough night and are fixing this to go into the crockpot at the same time as you're fixing "breakfast" that actually should count as lunch, given the time you're serving it.
It does, however, taste great the next day.
The potatoes, while cooked, were not at the "mushy" consistency typical of chowders (this would make a great option for kids with texture issues). This was perfect for serving to ZL without the liquid, because it was basically finger food (who am I kidding? what is *not* finger food with this kid?). However, next time, I might give it a couple of jabs with a stick blender to for a more chowder-esque taste/texture, because I like those kind of soups.
Oh, and if you forget how small the cans of condensed milk are in your country and only ask your husband to pick up two, thinking that will be enough, only it isn't, you can always use the tried-and-true powdered milk-with-half-the-water for the condensed milk (which is what I always do, but I was going for convenience this time; oh well). Heck, if you're going to use a stick blender, skip the water, and just put some powdered milk in (maybe 1/3-1/2 C?). That's what I usually do in my cream soups, anyway.
6 c. cubed, peeled potatoes
5 c. water
2 c. chopped onion
1/2 c. chopped celery
1/2 c. thinly sliced carrots
1/4 c. butter
4 t. chicken bouillon
2 t. salt
1/4 t. pepper
12 oz. can evaporated milk (2 1/2 160 ml cans)
3 T. chopped parsley
snipped chives (optional)
In a large crockpot, combine the first nine ingredients. Cover and cook on high 7-8 hours or until the veggies are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes or until heated through. Garnish with chives, if desired.
BETHANY's Notes: My crockpot cooks fast, so we eat this 5 hours after it starts cooking. We only let it sit about 5 minutes after putting the milk and parsley in as it really doesn't take long for the milk to heat up.
We rarely have celery here and didn't this time, so I just put in more carrots.
If you do not have parsley, don't use rosemary. Use something savory. The soup was still good, but I would have preferred it with a different spice.
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