Though today is the last day of January, it’s not too late to celebrate National Soup Month! There’s something about a piping hot bowl of soup that warms the soul and makes us feel good. Whether you prefer tomato soup with a grilled cheese sandwich, a hearty bowl of potato soup or some chicken noodle soup when you’re feeling sick, I have not met a person that doesn’t like soup of some variety.
Where did soup come from? According to Wikipedia, evidence can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.
Personally I could eat soup everyday, even in the summer months! Give me some cool and tangy gazpacho with a slice of bread and I’m happy! In the winter I prefer Minestrone or creamy tomato soup. What’s your favorite?
Looking for a tasty Super Bowl Sunday soup recipe to feed your crowd? Here’s a delicious one that you can throw in the slow cooker!
Slow Cooker Potato Soup
- 5lbs Russet Potatoes, washed, diced but not peeled (unless you prefer to) .
- 1 medium yellow onion diced
- 10 cloves of garlic, minced
- 8 cups chicken stock or broth
- 16 oz cream cheese softened
- 1tbsp seasoned salt
- bacon and shredded cheese for garnish
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!
