slow cooker potato soup

This is one of those “Do as I say, not as I do!” recipes.

Last night I decided to throw some potatoes, onion, and broth in my slow cooker to make a no-fuss potato soup for the next day.

It turned out to be a huge fuss. All because I wasn’t thinking about exactly how my particular slow cooker works.

I set it on “low” for 4 hours. Which would have been just fine, perfect in fact. I later went to bed. During the middle of the night, I rolled over and woke slightly to smell the delicious soup simmering away as the comforting aroma of soup wafted into my room. Fabulous.

Problem was, I forgot that my slow cooker switches to “keep warm” after the 4 hours is up. So for an additional 4 hours or so, the darn thing kept cooking the soup. Overcooking it, actually.

When I woke this morning and went to look in on it, it was still lightly simmering and it was dark… so dark!

Please learn from my mistake. If you know your slow cooker turns OFF when it is done, fine. If it switches to “keep warm,” be sure to be around (or at least awake) to turn it off.

Easy Breezy Potato Soup with Frizzled Brussels Sprouts

Soup
2 pounds potatoes, peeled and cut into cubes
1 large onion, peeled and roughly chopped
4 cups vegetable or chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup plain non-fat Greek yogurt, divided
Additional yogurt for garnish

Frizzled Brussels Sprouts
1 teaspoon unsalted butter
1 teaspoon olive oil
4 Brussels sprouts, sliced as thinly as possible

Place the potatoes, onion, and broth in a slow cooker. Season with salt and pepper and stir to combine.

Cover and cook on “low” for 4 hours. Use a slotted spoon to lift out half of the solids and place them in a blender. Use a ladle to add about half of the liquid. Add 1/2 cup of the yogurt. Blend until smooth and creamy.

Repeat with the remaining solids, liquid, and yogurt. Stir the two batches together to combine. Taste and season with additional salt and pepper, if needed.

Place the butter and olive oil in a small skillet and heat until the butter melts and begins to sizzle, add the sliced Brussels sprouts and fry until they just begin to brown.

Use a slotted spoon to transfer to a paper towel.

Ladle soup into bowls and dollop with yogurt then sprinkle frizzled Brussels sprout on top.

Serves 8