- This topic has 1 reply, 1 voice, and was last updated October 31, 2014 at 12:37 am by .
- October 31, 2014 at 12:37 am #347626
5 russet potatoes, peeled and cubed
2 onions, chopped
4 cloves garlic, minced
3 14-oz cans ready to serve chicken or vegetable broth
1 tsp salt
1/4 tsp pepper
13-oz can evaporated milk
3 tbs flour
1 cup sour cream
1 tsp dried oregano leaves
2 tbs dried snipped chives
1/8 tsp celery salt
Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot.
Cover and cook on low heat until potatoes are tender, 6-8 hours.
When potatoes are tender, coarsely mash with large spoon or potato masher.
Meanwhile, in medium bowl combine evaporated milk and 2 tbs flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.
Place sour cream in small bowl and mix with 1 tbs flour. Add some of the hot soup liquid.
Stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook on high for 20 minutes longer. Serve with crusty bread and a salad.
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