Many years ago, my mother and father gave me a Junior League of San Francisco cookbook for Christmas. There I found a simple recipe for delicious potato and parsley soup. Tarragon, dill, or even a combination of herbs would work just as well as, or in addition to, the parsley. Be sure to use organic potatoes since you will be leaving the skins on.
• 2 tbsp butter or ghee
• 1 medium onion, chopped
• 1-1/2 pounds small new or red potatoes, skins on
• 1/2 cup sour cream
• 2 cloves garlic
• 1 cup chopped fresh parsley
• Freshly ground black pepper
• 1/4 cup black or green olive tapenade
• 5 cups of water
1. In a large sauté pan, melt the butter over medium heat and sauté the onion for about 10 minutes, or until lightly browned.
2. Transfer the onion to a 7-quart slow cooker and add the potatoes (without the water). Cover and cook on LOW for about 4 hours, or until the potatoes are quite tender.
3. Add the water and sour cream and add the salt to taste. Using a garlic press, mince the garlic into the soup. Using a handheld immersion blender, puree some of the soup until the desired texture is reached. I like to leave lots of potato chunks for a rustic appeal.
4. Cover and cook for 20 to 30 minutes longer, just long enough to heat through. Just before serving, stir in the parsley and add the pepper to taste.
5. Ladle the soup into bowls and garnish with tapenade.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season collection page.
This recipe has been reprinted with the permission of 50 Simple Soups for the Slow Cooker, by Lynn Alley, published by Andrews McMeel Publishing, 2011. Buy this book from our store: 50 Simple Soups for the Slow Cooker.