Recent Food Stuff Ending in Crock-Pot Potato Soup

This is the last really big haul I did from the garden at the end of August.  I've since brought in even more tomatoes and quite a few carrots.  The carrots are still going strong, so we bring some into the house every few days.  The Lipstick peppers were super-flavourful, and I'm sad I couldn't encourage the plant to put out any more of them before the weather turned.

This is the result of our most recent visit to the local farmer's market.  Clockwise, from left to right we have eggplants, cheese & herb sourdough bread, nectarines, eggs, sweet long peppers, artisan pork sausages, wild blueberries and strawberries.

In addition to this, we are still receiving our local produce delivery basket.  In short, we are still drowning in produce, even though it is now fall.   Root veggies are starting to appear as well, and we have had a surplus of potatoes.  I haven't even bothered to dig any of the potatoes I planted earlier this year, since we've been getting so many in our deliveries, although I'm going to have to do it soon.

Combine the abundance of potatoes in our life with the fact that both partner & I have managed to get ourselves the first colds of the season at the same time, and the end result is crock-pot potato soup.  I did not take any photos, because I didn't think to do so before dinner, and there was none left afterward.

To make some yourself, you will need:
3-4 large potatoes, washed & cubed
1 large carrot, diced
1 medium handful of chives, finely chopped
1 vegetable bouillion cube
1/2 tsp ground rosemary
salt & pepper to taste
milk (approximately 1-2 cups)
sour cream & more chives to garnish, should you so desire

Put everything in the crock-pot except for the milk.  Add enough water to cover the vegetables, turn the crock-pot to low, and walk away.
When you return home from work/errands/lounging on the couch/etc, 6-8 hours later, blend the soup up (I have an immersion blender.  If you are using a regular blender, be sure to do it in batches and keep an eye & a hand on the lid).  Add milk until you get the consistency you like.  If necessary, warm gently until heated back to your desired temperature.
Serve with the garnishes of your choice.

I know it is similar to the potato & leek soup I've posted previously, but this version requires so much less effort.  I hope you enjoy!

I Love You, Crock-Pot

Image from Crock-Pot's official Canadian website

Dear Crock-Pot,

I'm sorry that I go through periods where I neglect our relationship.  It isn't very nice of me to leave you sitting in the pantry, getting dusty, for weeks at a time.  It is especially not nice when the weather is cold and damp and miserable, since that is usually when your talents truly shine.

I know that today was sunny, and nice, with a crisp spring breeze, but I thought it was time we got caught up.  Plus, I had a turnip, some cauliflower and a lot of sweet potatoes that wanted to meet you.

Thank you, my slow-cooker friend, for being understanding and not holding a grudge.  The sweet potato-cauliflower-turnip soup we made together today was delicious.  It made the bellies of my child, my partner and myself very happy.  Although, I think the munchkin may have eaten more bun than anything else, she did seem to like the bites of soup that actually made it into her mouth.

Yours in deliciousness,
Me

If you want to make your own crock-pot improv soup for dinner, peel (if appropriate) and roughly dice whatever veggies you happen to have on hand (I especially like root veggies, and adding some onion, celery or carrots rarely goes awry).  Dump them in your slow cooker with 4-6 cups of water or broth, whatever spices you think will taste good, turn the cooker to low, and walk away for several hours.  If you want smooth soup, immersion blender it up if you have one!  If you want to make it more a meal, get some buns or bread and a salad to serve on the side.  

Tonight's Dinner: Potato & Leek Soup, Roasted Broccoli, Rice with Lentils

I'm officially on vacation this week, and so far, things have been pretty tasty.  I've made two kinds of buns and chocolate cookies, in addition to regular meals over the last few days.

Speaking of regular meals, tonight's was pretty delicious!  Here's what I did.

Rice with Lentils:
This bit wasn't from scratch.  I used minute rice and just added a cup or so of dried red lentils to it at the beginning so it all cooked together.

Roasted Garlic Broccoli with Oven Dried Tomatoes:
1-1 1/2lbs broccoli (about 4 small heads, or 1 large bunch) - broken into florets, with stems peeled & diced
1-3 garlic cloves, finely minced
1 tbsp olive oil
1 tbsp lemon juice
oil-packed sun or oven dried tomatoes
salt & pepper to taste

Toss the broccoli with the garlic, olive oil, and lemon juice.  Spread in a single layer in the bottom of a small casserole dish, or on a foil lined baking sheet.  Dot with your dried tomatoes in oil.  Bake, uncovered, in a 425F oven for 16-20 minutes.

Potato & Leek Soup:
1 large leek, washed & chopped (all of the white bit, and as much of the green bit that's good - watch out for the sand in the crevices!)
2 tbsp butter or margarine, or some oil
4 potatoes, diced
4-5 cups broth (I only had 1 bouillon cube left, so I added that, water, and a handful of herbs)
1 cup milk
sour cream
salt & pepper to taste

Heat the butter in a large saucepan.  Add the chopped leek, and stir for about 5 minutes, until it is all well softened.  Add the broth and the diced potatoes, then bring to a boil.  Reduce to a simmer, and cook until the potatoes are cooked through.  Turn off the heat (or remove the pot from the heat), and blend the soup (either with an immersion blender right in the pot, or remove to a blender and puree in batches).
Return the soup to the pot, add the milk and two big blobs of sour cream, and stir until combined.  If the soup is now too cool, heat on low until the soup is heated through.

I hope at least one of these dishes works out for you.  I'm currently really into soup, so if you have a good recipe you'd like to share, feel free!