With a few staple ingredients - potatoes, milk and flavour packed Canadian Cheddar cheese, this main course soup is pure comfort food.
- Prep: 10 min
- Cooking: 3 h 15 - 8 h 15
- 5 yellow flesh potatoes (about 2.2 lbs/1 kg) peeled and diced
- 1 onion diced
- 1 stalk celery diced
- 1 carrot shredded
- 2 cups (500 mL) reduced-sodium chicken broth
- 1 cup (250 mL) water
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 1/3 cup (80 mL) plain yogurt
- 1 tbsp (15 mL) chopped fresh chives
- 1 cup (250 mL) shredded Canadian Cheddar cheese
- 1 cup (250 mL) cubed lean Black Forest Ham
In a 5 to 6 1/2 quart (5 to 6.5 l) slow cooker, combine potatoes, onion, celery, carrot, broth, water, bay leaf. Add salt and pepper to taste. Cover with lid and cook on Low for 6 to 8 hrs or on High for 3 to 4 hrs or until potatoes are soft.
Remove bay leaf and discard. Coarsely mash potatoes with a potato masher. Whisk flour into milk and stir into the slow cooker. Cover with lid and cook on High for 15 min or until bubbling around the edges.
Meanwhile, in a small bowl, combine yogurt and chives.
Stir in Canadian Cheddar and ham. Ladle soup into bowls and top with chive yogurt.
Kids Tip: Kids can prepare the chive yogurt topping, mash the potatoes and stir in the cheese and ham.
Cooking Tip: For a different flavour, replace the onion with 1 leek and stir in 1 tbsp (15 ml) chopped fresh dill along with the cheese.
For the Adventurous: Use Canadian Sharp Cheddar or Smoked Cheddar or Gouda cheese.
Top 5 Nutrients
|Calcium:||22 % / 240 mg|
|Vitamin C:||59 %|
|Vitamin B12:||32 %|
|Vitamin B6:||29 %|