Meatless Monday; Potato Soup, gluten-free, Vegetarian

So in order to better serve readers & come up with creative recipes for all diet lifestyles, we attempt to do 1 day vegan, 1 day Paleo & every day is gluten-free.  We don’t always achieve it.  This particular “Meatless Monday” we did vegetarian, not vegan (this recipe is heavy on the cheese), not heavy, but certainly not vegan.

It’s a great easy, slow cooker recipe that makes the house smell so darn good.  Grab your crock pot & start adding the following:

2 –  20 oz bags of frozen, shredded hash browns (40 oz.), we used some of 1 bag for breakfast on Sunday, so slightly less, probably 32 oz.

32 oz container of organic vegetable broth.  chicken broth is fine, but again we were doing vegetarian.

1 can light coconut milk, you can use cream soup, but I don’t buy canned soup, I just think it’s gross (personal taste)

1/2 cup organic onion, chopped

1/2 tsp pepper

1 tsp garlic powder

1 tsp paprika

1 Tbsp rosemary

1 tsp thyme

dash of salt & pepper for seasoning

8 oz cream cheese (I used neufchatel cheese)

I also felt the need for some color & a little extra “pepper” flavor, so I added a bunch of organic arugula.  I hate to waste food & this was on the verge of going bad, as it was from my last delivery from South Shore Organics, so I wanted to use most of it & the rest went into our compost, which will greatly benefit our garden next season.   (So glad I added the arugula, it really was the final touch)

Cooking instructions: Go ahead & put it all in the crock pot, cook on low for 6-8 hours.  It’s that simple.  Great, huh?  We added shredded cheese to ours, you can add green onion, bacon (if you’re not doing meatless), sour cream, whatever you like.  This was a good, hearty dish, perfect for a cooler night.

9.17.13 crockpot potato soup crockpot

Topped with cheese, why not? Yummy!!

Topped with cheese, why not? Yummy!!

Cook, eat, enjoy!

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