Karyn (restlesspoetry) wrote in vegancooking,

crockpot cream of potato soup

i adapted this from a recipe i'm not sure where i found (helps a lot, huh?). either way, it's super tasty, and can probably easily be converted to stove top.

1 onion, diced
1/2 of a 32 oz bag frozen hash browns (i used the kind that looks like diced potatoes)
a cup or so of corn
enough water to cover the potatoes
2 vegetable buillon cubes
enough soy milk to make it look yummy
1/4 tbsp rosemary
a little bit of curry and turmeric
salt and pepper to taste

i'm the queen of vagueness, but here goes: sautee the onion in a pan. put it with the potatoes in the crockpot. pour enough water in it to cover the potatoes. add the buillon cubes and the spices. stir, cover and turn on high.

after about one hour; add the corn, taste and adjust spices. pour enough soy milk in to make it the consistency you like. if you use frozen vegetables, let cook for about another 2-3 hours on high. if they're not frozen, 30 minutes to 1 hour should do it.
Tags: soups-creamy, vegetables-potatoes
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