There have been several crock pot cooking pages popping up on Facebook lately, and the Rosemary Potato Soup recipe finally motivated me enough to dust off my old slow cooker and give it a whirl. I followed the recipe exactly, except at the end, where instead of adding extra rosemary, I drizzled on a little rosemary olive oil (more on this in a later post) and parmesan cheese. The flavors were great, but I found the texture to be a bit gluey (like a cross between soup and mashed potatoes?) — perhaps because my slow cooker does not have a “low” setting. I will be heating up the leftover soup with extra stock to thin it out. But given I haven’t used the appliance in many years, and because my daughter Samantha was quite happy with the meal (potatoes and rosemary are two of her favorite things), I will chalk this up as a crock pot learning experience. Now, I’m off to put up some wallpaper with that extra soup.
It sounds good but looks like apple sauce! 🙂
I made refried bean soup yesterday, soooo good! And it is vegan…
Yes, I decided I wasn’t up for the leftovers! Refried bean soup sounds fantastic.