This is the first time I used slow cooker for making this healthful soup. And now that I have used it once I am kind of addicted to use it over and over. Slow cooker is such a convenient invention, that it gives you ease of preparing your food while you are away the whole day/ sleeping the whole night. I thoroughly enjoyed the experience.
Preparing the soup is such a simple task, all you have to do is gather the ingredients.
and throw them in to the slow cooker, with vegetable stock/vegetable broth. I used vegetable stock. Also add salt and pepper to taste. Keep in mind that the vegetable stock also contains salt.
Set the cooker to low for about 7-9 hours, or high for about 5-6 hours. I set it on high for 5 hours, just until the potatoes are tender.
Let the mixture cool for an hour and then use the blender/mixer to blend it in to a soup like consistency.
Return the mixture to the slow cooker add the milk or half an half. Using milk or half and half is totally optional. As per my experience, using it is a wise decision, as it will make the soup creamy and thick. Set on a low for about 45 minutes, and then set the cooker on warm until you are ready to eat.
Ladle the soup in to a bowl. I garnished the soup with a dollop of cream cheese, shaved red pepper and asparagus spears that I kept aside.
Coming up: Baked pasta with roasted vegetables