Indian Slow Cooker Potato Soup

Indian Slow Cooker Potato Soup

I have seen recipes all over social media recently for making potato soup in a crock pot.  One of those posts was the inspiration for making this meal as well, but of course I had to put my own twist on it and make it not only using more nutritious ingredients, but with a different set of basic flavors as well.  I am sure it would be delicious using butter, cream, cheddar cheese and bacon, and perhaps I will try something simpler another day,* but why be predictable when you can have an adventure in your kitchen instead?

All of the recipes I saw called for a can of condensed milk and it was that one ingredient, which I have yet to find an organic version for in my store, that made me want to try an alternative instead.  I also like to make recipes that are vegan for my followers who don't like to use any animal products, and although this recipe in its current form is not vegan, it certainly could be made that way by switching out the chicken stock for vegetable stock and using vegan versions of cheese, or omitting that condiment altogether.  Honestly, the rich Indian spices and flavorful, in season, organic potatoes are what make this soup so satisfying.  And like all crock pot meals, it takes only minutes to prepare, and the slow cooker does all the work for you.  You could certainly add a bit of turkey bacon on top afterwards, or some curried chicken even, but I love this soup with just a large helping of full fat plain Greek yogurt and a lot of fresh herbs.  And on a cool fall day like today, nothing tastes better.

* a potato soup recipe from last year: Baked Potato Soup

Baked Potato Skins

Baked Potato Skins
with a side spinach salad

Potato skins have long been one of my favorite go to comfort foods. While most people eat the inside of a baked potato first and then pick at the skin, I start with the outside and work my way in.  So when making my Baked Potato Soup a couple of weeks ago, I made it a point to scoop out the insides of the potatoes carefully and save the skins for another meal.  I placed the skins into a tightly sealed freezer bag and stored them in my top freezer for the last two weeks. I really wasn't sure that this recipe was going to work or how good they would turn out, but my family LOVED them and I think we will be doing this a lot in the future.  Granted we used a lot of cheese, and my son would have like me to add bacon (maybe next time) but overall it was a meal that tasted a lot more indulgent than it was.

The skins of the potato are the most nutrient dense part, containing the bulk of the fiber (about 2 grams per ounce), as well as significant amounts of B vitamins, vitamin C, iron, calcium and potassium.  By baking them instead of deep frying them like most restaurants do and topping them with plain Greek yogurt instead of the usual sour cream, they are nutritious, high in protein and fiber and very satisfying as a meal's main dish.  So save those skins and whip up a game day delight that is sure to be a crowd pleaser!!