This soup came about simply because I had 15 pounds of potatoes and needed to use them up. Usually, we will make potato pancakes or kluski. But, it was a cold day outside, and I wanted something that would warm everyone up. This definitely did the trick, and to my surprise, was a huge hit with everyone. They were actually fighting over who was going to get the last bowl of soup. I love those moments; they are like the little rewards in mom-hood.
4lbs of potatoes, peeled, and cut into 1 inch cubes
1 1/2 cups of carrots, chopped
1 medium onion, chopped
2 stalks of celery, chopped
1 large bell pepper, chopped
32 ounces chicken stock
1 can evaporated milk
1 heaping cup of smoked gouda, shredded.
salt, pepper, and garlic powder to taste.
-When you chop your vegetables make them on the large side, they will be in the crockpot, and you don't want them to turn to mush.
-Place in 4 quart crockpot, potatoes, carrots, celery, onion, and chicken stock. Cook on high for 4 hours.
- After 4 hours, take out 2 1/2 cups of the potatoes. It is okay to get the celery and onion, but I would make sure to pick out the carrots. Set aside
- Add green peppers.
- Once the potato mixture that you have set aside cools off a little bit, puree with the evaporated milk in the blender. This will be a nice thick consistency, should not be runny. Add this puree back into the potato mixture. Add the smoke gouda and seasonings. Stir, and let cook for a half hour.
- We topped ours with bacon, green onion, and more cheese!