This is a slow cooker recipe I found years ago, in a book. Unfortunately, I did not note which book. A simple recipe for a pleasant winter warmer.
This soup can be partially prepared the night before. Complete Step1. and then cover and refrigerate overnight. The next day, just continue cooking as directed in Step 2.
What you will need:
1 tbsp olive oil ( I prefer cold pressed)
2 stalks of celery, thinly sliced
2 carrots, peeled and diced
half tsp of dried thyme leaves
1 bay leaf
3 and a half cups water or vegetable stock
2 large potatoes, peeled and grated
1 can creamed corn (about 400ml)
Additional if you like them:
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped
1 jalapeno pepper, finely chopped
1. Heat oil over medium heat, in a pan. Add onions, celery and carrots and cook, stirring for 7 minutes, until softened. Add thyme and bay leaf and stir for 1 minute. Add stock/water and bring to boil. Transfer mixture to slow cooker and stir in potatoes.
2. Cover and cook on Low for 8 hours or High for 4 hours, until vegetables are tender. Add corn, green pepper, jalapeno, if using, and cumin. Stir well. Cover and cook on High for 30 minutes.