The last few months, our life has been taken over with baseball. We have had games two or three nights a week, and it has made it difficult for me to keep up with meal planning. We have one game left, and then maybe I will get back on track.
Last night, I didn't want to eat out after the game AGAIN, so I pulled out my crockpot and tried to come up with something that would be ready for us when we got home.
And here it is:
Creamy Potato Soup
Ingredients:
- About 5 large potatoes, pealed and diced
- 1/2 large onion, diced
- Carrots - (being lazy, I used a couple handfuls of baby carrots)
- 2 cups chicken stock
- 1/2 cup flour
- 3/4 cup milk (I used almond milk)
- salt & pepper to taste
Directions:
Put Potatoes, onion, and carrots in crockpot. Cover with chicken stock. Cook on low heat for at least 6 hours. Mash all ingredients with a potato masher. Mix flour with milk and stir into soup. Cook for another 15-20 minutes or until thick and creamy. Salt and pepper to taste.
I thought it turned out pretty good and was great for leftovers the next day. I love anything that is easy and saves time!
