I love me some potatoes.
Baked, mashed, sauteed, or pan-fried,
they are this gal's belly filler.
Using the crockpot more this winter seems like a good idea.
It makes cooking something homemade and wonderful
for my family so effortless.
With the onset of cooler weather,
potato soup hits the spot.
I've posted a similar recipe,
but this one is a bit "creamier"
with the addition of rice milk,
corn starch and a handheld blender.
Cream of Potato Soup
6-8 medium yellow potatoes
1/2 large onion
1 bay leaf
1 t red pepper flakes
1 t salt
2 cloves garlic
1 T olive oil
1/4 C rice milk (or alternative)
1 T corn starch (for thickening)
Place all ingredients in crockpot
(except milk and corn starch).
Place on "low" setting for 6-8 hours.
Remove bay leaf and some of the potatoes.
Using a hand blender, puree the remaining ingredients
until the consistency is smooth.
Combine corn starch with 2 t cold water
in a small bowl and mix until smooth.
Add to liquid ingredients in crockpot.
Add rice or alternative milk.
Return potatoes to pot.