>Today’s recipe is simple because my life has been chaotic recently. When I have meetings after school and little time to cook, my crock pot is my friend. This was an experiment, since I’ve never been able to make a potato soup that satisfied me. Can I replicate it the next time I want to? As with most of my kitchen experiments, only time will tell.
4-6 medium russet potatoes, washed and sliced thin (peeling optional)
3-4 cups water or chicken stock
(From my garden, a few leaves of spinach, this summer’s add-in)
a sprig of fresh thyme
green onion, chives
lemon pepper to taste
1-2 cups diced ham
potato buds (for thickening)
Place potatoes and spinach and thyme in chicken stock or water.
Let cook on low for 6-8 hours.
Mash potatoes, but leave enough small chunks to be satisfying.
(Alternative: Use an immersion blender.)
Add 1/2 cup potato buds.
Turn crock pot to high for one half to one hour.
Serve with grated cheese and a delicious homemade bread on the side.