I enjoy a bowl of soup on a cool weekend, but it has taken me ten years to get to the point of making small batches for my empty nest. I’ve converted this recipe over the years and have simplified it so it is easily cooked and easily cut in half, so I don’t have leftovers for a week. Speaking of leftovers, though, you can make this soup using leftover vegetables prepared for another meal. Just reduce the cooking time by an hour. You can also use chicken or vegetable broth instead of beef broth.
Creamy German Brussels Sprout Soup
This crock pot soup is so easy. Add the vegetables, beef stock, onion power and marjoram to the crock pot. Cover and cook on high for 2 hours. Add the half and half and cook another hour. Add the salt and pepper to taste, and finish with a pinch of ground nutmeg. Stir in the fresh parsley.
If the soup isn’t thick enough, add mashed potato flakes by the spoonful until it reaches the thickness you desire.