Most weeks, I have a game plan for all of our meals and a grocery list to organize my trip. I know which nights will be crockpot meals, which nights will be leftovers, and I even anticipate which nights I’ll probably be too tired to cook!
But I started this week a day too late. I didn’t have my grocery list set and I wasn’t quite sure what was for dinner, so I opened the fridge and played a little Food Network-style game show called, “what the hell can I cook with these three ingredients?”
This is part of the amazement of crockpot cooking. With the right balance of seasonings and time, dinner can be a full meal without a lot of struggle.
Tonight’s cream of celery and leek soup turned out beautifully. Some of my Facebook followers have been asking for easy soups that are low calorie, too. This dish is very low carb and adding the last step really thickens it up to make it hearty. I even used 1% milk and it still tastes rich and creamy.
As long as you keep basic ingredients in your pantry and an open mind for culinary adventure, you can make delicious dishes without needing unusual ingredients. I’ll still be going to the grocery store tomorrow, though!
Crock Pot Cream of Celery and Leek Soup
3 Bunches of celery hearts, sliced (about 8-10 cups)
1 lb frozen sliced leeks (or fresh if you can find them)
32 oz Chicken or vegetable broth
14 oz Can sweet corn, cream style
3 Cloves garlic, whole
1 t. Dried dill
1/4 t. Nutmeg
2 Bay leaves
1 t. Salt
1 t. Black pepper
2 T. Corn starch
2 Cups cold milk
Add everything except the last two ingredients to your crock pot. Cook on high for 3–4 hours or until all vegetables are soft. Remove bay leaves. Use immulsion blender and purée soup. Dissolve the cornstarch in the cold milk and then add to crock pot. Continue cooking one more hour on high so soup can thicken.