Potato Stew in the Crockpot

Yesterday, at the Food Bank, I got a big bag of potatoes, some carrots, two bell peppers, a butternut squash and an onion.  I decided to make potato soup.  Here's the recipe:

The night before: take out the leftover Home Fries (recipe on other blog) so they can unfreeze.

10-12 potatoes (scrub and wash in fruit and vegetable rinse first) and then cut into small cubes
1 onion diced small

Steam the potatoes and half of the onion in the Handy Steamer for about 45 minutes.  The Handy Steamer will protect all the water soluble vitamins.

Meanwhile, heat a large frying pan.

Cut the butternut squash into manageable chunks and remove the outside skin, then dice it very small.  Dice the bell peppers and add 1/2 the diced onion the mixture.  Put a little olive oil into the hot frying pan and add the bell pepper, squash and onion mixture.  Fry until just soft.

 When the steamed potatoes are finished, put about 3 cups of Almond Milk (not sweetened or vanilla) into the blendeer and add the potatoes a little at a time.  Add more almond milk as needed.  When all the potato/onion mixutre has been processed, pour it into a large crockpot and add the Home Fries and the Squash, bell pepper and onion mixture.  Gently stir and turn the crockpot onto low.  Top with some Lawry's seasonsed salt (to taste).  Cook for 3 to 4 hours. 

Serve with crusty rolls or toasted sourdough bread.