3poundsnew potatoes, about 4 large ones, washed and cubed
1large leek, diced
2stalks celery, diced
3clovesgarlic, minced
2bay leaves
1teaspoonred pepper flakes
1teaspoondried thyme
1quartvegetable stock, plus you might need some water
½cupheavy cream, optional
Salt and pepper
Toppings:
Tortilla Strips
Sour Cream
Hot Sauce
Sriracha
Cheddar cheese
Instructions
Cube potatoes into 1-1 ½ inch cubes. It’s okay to leave the skin on with new potatoes. If you use Russet, then peel them.
Add veggies to a crockpot along with spices.
Add vegetable stock and enough water to almost cover the ingredients.
Cover and cook on low heat for about 8 hours (or high heat for 5-6 hours)
When it’s done, stir soup and season with salt and pepper. Stir in cream right before serving.
Serve with various toppings.
To make tortilla strips, just cut about 10 corn tortillas into long strips. Bake them at 350 degrees on a sheet pan for 15-20 minutes, stirring occasionally. Let them cool and they will get very crispy.