My friend, Amber, a rock star working mom of three boys, helps me find recipes to feature on my blog. She found a great blog, Vegetarian Slow Cooker, with a helpful rating system to share what worked and what needs some tweaking.
Thinking about vegetarian food reminds me that way back in the day I was vegetarian. From age eleven to 21 I did not eat red meat and I only ate chicken or turkey every once in a while to be adaptable while living and traveling abroad. I happily enjoyed meatless meals until I lived in Buenos Aires, Argentina in 1996. I was teaching English abroad and did my very best to avoid eating beef. It really wasn’t an option. At a friend’s barbecue I was presented with a sausage and told with a wink that it was a plant. From that point on I ate meat every once in a while and enjoyed empanadas and steak. Still, I refused to eat morcilla, blood sausage. Um … no. Just, no.
- 5 pounds potatoes, peeled, cut into large chunks
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1-2 teaspoons seasoned salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 8 C vegetable stock
- 16 oz cream cheese
- For the garnish: shredded sharp cheddar cheese, chives or green onions, faux bacon bits (optional)
Add all ingredients into the slow cooker, minus the cream cheese and garnish. Cover and cook on low for 8 hours, or on high for 4 hours. At the end of the cooking time, the potatoes should be fork-tender. Cut up the cream cheese into blocks and blend. You can use an immersion blender or blend the soup in a cuisinart or blender. Top the soup with the garnish and enjoy!
I plan on making this soup this week and I’m going to see if the recipe is forgiving enough to cook on low for 9-10 hours, long enough for a working out of the home day. I’m looking forward to trying this. Thanks, Amber!