It's pouring rain outside and it's been a long day for everyone, but the kitchen is toasty and fills the house with a savory aroma that instantly soothes our souls. We've been gone all day but dinner is done!
Cream of Potato Soup
4 cups diced white potato's (these can be frozen, which is great if you have only 5 minutes in the morning to load the crock pot)
2 cups plain soy milk
1/2 cup vegetable stock
4 green onions sliced ( I use 1/2 bag frozen chopped white onions and add green onions as a garnish)
1 tablespoon olive oil
2 teaspoons dried tarragon (taste great with or without)
1/2 tablespoon chopped garlic
Sprigs of fresh parsley for garnish
Season with salt and pepper to taste.
Combine potato's, soy milk, vegetable stock, onions, olive oil, tarragon, and garlic in the crock pot. Set on low for 8-10 hours
Shortly before serving transfer half of the soup into a food processor or blender and puree until smooth. I add a little more veg.broth if I think it's to thick,
Return to the slow cooker and stir well.
Season with salt and pepper to taste.
I sometimes pour soup onto warm biscuits and add a little cheese on top for the kids!!
Everyone loves this meal, especially a busy vegan mom!!
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