Potato soup

Name: Potato soup
Yield: 10 servings
Cuisine: American
Ingredients: 2 lb potatoes peeled, and cut into bite sizes; 1/2 stick butter; 2 carrots-chopped; 2 celery stalks-chopped; 2 clove garlic-diced; 1/2 onion-chopped; 3 tbsp all-purpose flour; 2 can chicken broth; 1 box creamy soup starter; 1 parmesan cheese rind; 1 small chunk of pecorino romano grated; 6 slice prescuito; 2 bay leaves; 1 salt; 1 frozen vegetables, such as peas and corn

kabaa4me @cook_3468712

Potato soup

kabaa4me @cook_3468712

Saved

Ingredients

10 servings

2 lbpotatoes peeled, and cut into bite sizes
1/2 stickbutter
2carrots-chopped
2celery stalks-chopped
2 clovegarlic-diced
1/2onion-chopped
3 tbspall-purpose flour
2 canchicken broth
1 boxcreamy soup starter
1parmesan cheese rind
1small chunk of pecorino romano grated
6 sliceprescuito
2bay leaves
1salt
1frozen vegetables, such as peas and corn

Saved

Steps

1

Peel potatoes and dice into bite size pieces.
2

Melt butter and add chopped onion, carrots, celery and garlic. When vegetables are tender, add flour and removed from heat.
3

Pour broth into pot with carrots/onion mixture. Add to crock pot with remaining ingredients. Cook on low for 8-10 hours.
4

Grate pecorino into soup and mix
5

Optional: remove several cups of soup and blend to make smooth and return to crock pot.