It's the time of year, when many of you are looking for meatless options for dinner.  We try to stick with the "no meat" Fridays during the Lenten season and I know many of you out there are vegetarians.  Even if you're not celebrating Lent, or a vegetarian, sometimes we just don't feel like eating meat.

When I was pregnant with my son, I didn't have much of an appetite the first four months or so.  The LAST thing I wanted was meat.  I made A LOT of meatless soups during this time, LOL!  Even though I'm not pregnant now, my husband and I often grow tired of eating meat.  We often venture over to meatless options.

Because we're not vegetarian at my house, I often make my soups with beef and chicken broths or bouillon cubes.  Please, by all means, if you're vegetarian, use vegetable broth or bouillon cubes.  It will still turn out delicious!

As always, please feel free to tailor this soup to your family's likes/dislikes!  Add more or less veggies, depending on what you like.  I think everyone will clean their bowls with this delicious, Creamy Potato Soup! 

Creamy Potato Soup

Ingredients:
8(ish) potatoes (I used Idaho), chopped into bite-sized pieces
1 can cream of celery soup*
4 cups water
3 chicken bouillon cubes
1 medium onion, chopped
2-4 carrots, chopped
1-2 stalks celery, chopped
3 green onions, chopped
1 8oz. block cream cheese, chopped into cubes
1/4 cup sour cream
2 tsp. garlic powder
1 tsp. onion powder
1 1/2 tsp. pepper
1 tsp. salt

Directions:
Place all ingredients into your crock and stir.  
Cook on LOW for 8-10 hours......stirring occasionally. 
Yup!  That's it!!!  Nothing fancy!

Garnish with some more green onions, serve and enjoy!

For more slow cooker recipes, please visit www.slowcookeradventures.com. 

Happy Slow-Cooking!

Hope

Editor's note: This post was changed from an earlier version. We apologize for any inconvenience.