|A Sadie Favorite|
I'd been missing potato soup. I love the recipe that I have, but it's full of dairy products from cream cheese to butter to sour cream and while it is delicious it definitely isn't part of our dairy free diet. Yesterday, I glanced around the kitchen, which was pretty bare since Paul was finishing up his paper and we hadn't had a chance to go shopping, and decided to put the potatoes we had to good use and come up with a new way to make potato soup. I opened the freezer and saw a jar of homemade chicken stock and decided to get to work.
Have I mentioned that I love goat cheese. I do. Patrick isn't allergic to goat cheese and it allows me to pretend that I'm eating actual cream cheese once in a while. And after five minutes of debating whether or not I wanted to use all of my remaining goat cheese on one recipe, I decided to go for it... and I'm definitely glad I did:
2.5 lbs potatoes
1 quart chicken stock
1 bunch of broccoli, cut up into bite sized pieces
3.5 oz goat cheese
1 onion, diced
2 tbs diced garlic
1.5 tsp garlic powder
1 tsp kosher salt
Begin by peeling the potatoes and cutting them into quarters. Place the potatoes and chicken stock in the slow cooker and turn the cooker on high. Add the diced garlic, onions and broccoli. Allow to cook for at least six hours. Add goat cheese, garlic powder and mash. Cook for another 15-30 minutes (it should be done after 15 but will be okay if it goes longer) and serve!
I hope you enjoy it as much as we did! Mae refused to try it (so her vote doesn't count) but Sadie and Paul both had second!
Head over to New Recipe Tuesday for more great recipes!