Slow-cooked Potato Soup -- Quad-Cities Online Recipe Book
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Slow-cooked Potato Soup

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Ingredients

5-1/2 cups cubed peeled potatoes
2-3/4 cups water
1/3 cup butter, cubed
1-1/3 cups cubed fully cooked ham
2 celery ribs, chopped
2/3 cup chopped onion
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/8 teaspoon pepper
1/2 pound cheese, cubed
2/3 cup sour cream
Milk, optional

Instructions

Place 4-1/2 cups of the potatoes in a saucepan, add water. Cover and cook until tender, about 15-20 minutes. Do not drain. Mash potatoes, stir in butter. In a 3-quart slow cooker combine the ham, celery, onion, garlic powder, paprika, pepper and remaining cubed potatoes. Stir in mashed potatoes; top with cheese. Cover and cook on low of 5-6 hours until the potatoes and other vegetables are tender. Stir in sour cream until blended. Thin soup with milk if desired. Makes 6 servings.

Norma Gullickson
Keithsburg



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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