Welcome to the 1st Meatless Monday of 2016. We are starting the year on a high note, Slow Cooker Buffalo Potato Soup is amazing!!! Packed with potatoes, corn, and broccoli and flavored with buffalo wing sauce it is delicious!!! Even better it goes in your Slow Cooker, fill it in the morning and come home to a delicious, vegetarian dinner.
Meatless Monday is starting to be my favorite meal of the week and I’m hoping to continue this trend in 2016. This soup is a great start!! Packed with vegetables, full of buffalo wing flavor, and oh so easy because you put it in your slow cooker and let it do the work. I love all things buffalo flavored and am always looking for new ways to add it to things I already make, like my Buffalo Beer Dip. But I can’t get over the top with it, especially the blue cheese part of it, because Tom isn’t as enthusiastic as I am about it. This is the perfect dish for us, Tom can enjoy the buffalo flavor he likes and I can add the blue cheese that I crave to it.
The most time consuming part is peeling and chopping the potatoes, I often do it the night before and pot them in a pot of water until morning, drain the water and put them in the slow cooker. Add the other vegetable, I use frozen and add them frozen, broth, milk, and buffalo wing sauce. Cover, turn on the slow cooker and when you come back dinner is ready!! I like to sprinkle blue cheese crumbles on mine but that’s personal preference and totally up ti you (Tom looks at me like I’m nuts but I love it!!).
Slow Cooker Vegetarian Buffalo Potato Soup is amazing!!! Packed with potatoes, corn, and broccoli and flavored with buffalo wing sauce it is delicious!!! Even better it goes in your Slow Cooker, fill it in the morning and come home to a delicious, vegetarian dinner.
- Small onion, diced
- ½ cup celery (about 2 stalks celery), diced
- 4 potatoes, peeled & cut into small pieces
- 1 cup carrots, peeled & cut into small pieces (or bag of baby carrots)
- 1 cup corn (can be fresh, frozen or a small can,drained)
- 12 oz bag frozen broccoli
- ¼ cup buffalo wing sauce
- 4 cups vegetable broth (if not vegetarian can use chicken broth)
- 2 cups milk
- Blue chese crumbles, optional
- Spray a slow cooker.
- Add the vegetables and then the broth, milk, and wing sauce.
- Cover and cook on low fro 8 hours or high for 4-6 hours.