I initially had my doubts about this soup because of the steps but I will tell you that this was absolutely DELICIOUS! It was also easy and totally worth the time it took to puree the soup and deal with the several additions and stirring every 15 minutes as it requested. All my kids really loved this soup. Let's just say it almost all went and what didn't was gone by the next day!
1 pound potatoes
1 white onion
1 celery rib
2 carrots
2 cups water (I almost always use stock)
1/2 cup vegetable broth
2 tablespoons white wine
1/4 teaspoon dried thyme
1/2 pound baby shrimp (or large precooked shrimp cut into smaller pieces)
2 cups shredded Swiss cheese
1 cup whole milk (I used fat free half and half to help shave some of the calories)
1/2 teaspoon ground black pepper
1. Peel the potatoes and cut into 1/2-inch cubes. Peel the onions and chop into small pieces. Chop the celery into small pieces. Peel the carrots and shred using a vegetable grater. Place the potatoes, onions, celery, carrots, water, vegetable broth, white wine, and thyme into the slow cooker. Cook covered on high heat 4 to 6 hours.
2. Use a hand-held mixer (I didn't have one so I removed ladle fulls and placed them carefully, and with a towel over the lid, into a blender) to puree the vegetables in the slow cooker; the resulting mixture should be the consistency of baby food. Add the shrimp and cook covered for 30 minutes on low setting. Shred the cheese using a vegetable grater. Add the cheese, milk, and pepper to the soup. Cook covered on low setting for about 1 hour, stirring every 15 minutes, until the cheese is melted.
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