We are taking a stab at gardening at our house for the first time ever. I have decided on an herb garden (parsley, chives, basil, peppermint, rosemary, lavender and dill) and Lee is determined the be the local Pepper King (his garden contains serranos, jalapeños, and many other oddly-named varieties). I know this sounds cheesy but I actually love working in my garden on the weekends – we get up early, put on our gloves and head outside to do some work. It’s such a refreshing reason to spend some time in our yard with the dog, music playing, and taking in this beautiful spring weather (for the short amount of time that we do have it).
Our plants are still babies – so I will keep you posted on how those puppies go. The basil is really sprouting up, I think it’s are going to be the winner!
This soup was a perfectly light yet filling meal that complimented our day of gardening just swimmingly. The potatoes practically melt in your mouth, and the chipotle chili powder really adds a spicy kick. If you like less spice, I highly recommend taking the chili powder down to 1/4 or 1/2 teaspoon because a whole teaspoon is pretty spicy. Lee didn’t even add hot sauce to his bowl!
I prefer a silky, smooth soup but Lee likes his to have some texture, so I only blended about 3 cups to give a smooth base but it still had plenty of whole potato chunks in there. A nice happy medium. Isn’t that the trick to lasting marriage, after all?
While I dream of garnishing our dinners with my very own home-grown herbs one day, I am not there yet (who knew these things take so long to grow!?). So this soup is garnished with store-bought parsley for now. It would also be delicious topped with bacon…
Serves: about 6 bowls
1 white onion, chopped
5-6 sweet potatoes, chopped
1-2 russet potatoes, chopped
3 garlic cloves, minced
10-ounce can Rotel, undrained
4 cups vegetable broth
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon chipotle chili powder (use 1/2 or even 1/4 for less spice)
1 teaspoon pepper
- Combine the onion, potatoes, garlic, Rotel, vegetable broth, chili powder, salt and pepper in slow cooker. Cover and cook on low for 5-6 hours until vegetables are soft.
- Uncover and stir in the cream.
- Put 3 cups of the soup in the blender and blend until smooth.
- Return the puréed soup back to the crockpot with the rest of the soup and stir until combined.
- Top with parsley and serve.