Slow Cooker Potato Soup

My oldest daughter went on a field trip to a farm last week and brought home a 5 pound bag of freshly dug potatoes.  Fall weather has really socked it to us this past week, so a big ol' pot of potato soup was my first thought when she mentioned she would be bringing the potatoes home (her class actually ended up making potato soup after their trip as well). Given my need for slow cooker recipes lately thanks to school and my Zumba class, I wanted something fairly easy too, and this really fit the bill and hit the spot!

This is not a super thick potato soup full of butter, flour and cream some of us might be used to. It is on the lighter side, yet I find it just as comforting and satisfying as the fat-laden stuff. It's also a very economical recipe. Even if you purchase potatoes and some of the other ingredients, you can do it cheaply.


Slow Cooker Potato Soup

5 cups homemade vegetable stock (or any vegetable or chicken stock)
1 cup milk
1 1/2 lbs potatoes, cut in 1/2 inch cubes
3 large carrots, chopped
2 large stalks celery, chopped
1 large onion, chopped
1 clove garlic, minced
1 Tbsp fresh parsley, chopped (or 1 tsp dried)
1 Tbsp fresh chives (or 1 tsp dried)
salt and pepper to taste

Combine all ingredients in slow cooker and cook on low for 8-9 hours, high for 4 - 4 1/2 hours. When half an hour of cooking time remains, add milk, check for seasoning (salt and pepper) and continue cooking.

Cost:

Potatoes (local): Farm Field Trip Freebie

Carrots (organic): $1.98/2 lb bag, used 1/4 = $.50

Celery (organic): On sale for $1.69/bunch, used 1/5 = $.34

Onion: Garden Freebie

Garlic: Garden Freebie

Parsley: Garden Freebie

Chives: Garden Freebie

Vegetable Stock: Homemade Freebie

Milk (organic unsweetened coconut): $3.99/half gallon, used 1/8 = $.50

Total Cost: $1.34

Eight Servings: $.17 per serving