This is the first year I went without my annual Shamrock Shake
at McDonalds around St. Patrick's Day I think I've finally
outgrown them. I somehow missed the parade this year too but
we did our corned beef dinner and Hubby is looking forward to
Reubens tonight with the corned beef leftovers!
If you have any leftover stockpile of potatoes I have another
great potato soup recipe which has a little beer for a pretty
unique flavor. Beer cheese soup is pretty popular but give
this one a try it's a tasty one. I bet some corned beef chopped
up in there would also be good.
Spring will be in the air soon but don't be in any hurry to
put away the crockpot that's one power tool that's your kitchen
friend all year long. I have some great crockpot tips below too.
Enjoy!
Marzee
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RECIPE: POTATO SOUP WITH BEER
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INGREDIENTS
2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken bouillon
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste
DIRECTIONS:
Saute garlic in butter for 1 minute, add vegetables and
saute for 3-5 minutes or until tender. Add potatoes and
beer and bring to a boil. Mash potatoes against sides of
pot. Add sugar, stock, bouillon and salt and pepper. Add
flour and stir until thickened. Add cream, stir and serve.
YIELD: 10 Servings
Category: Soups
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CROCKPOT TIPS
Add spices and herbs toward the end of cooking time.
Keep the lid on tight, you don't want all your heat and
steam to escape.(or add 15 minutes for every time you peek)
For color, you may can brown meats before adding to crockpot.
Liquids don't boil away as in conventional cooking, so
you will have more liquid at the end of cooking time than
you started with.
Vegetables don't overcook in a crockpot, so all vegetables
can go in at the same time.
Don't add milk, sour cream or cream until the last hour.
Keep some cooked ground beef in the freezer to make soups,
stews, chili, etc.