Prep Time: 10 minutes
Cook Time: 4-8 hours
Approx. 20 ounces of red potatoes -- this comes out to 3-4 medium-large red potatoes
Approx. 10 ounces of summer corn, roasted -- I used grilled corn, but you can use canned corn and roast it in the oven
1 1/2 tablespoons of all-purpose flour
Three (3) cups of vegetable stock -- I used College Inn's garden vegetable stock
Two (2) teaspoons of Italian seasoning
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
One (1) tablespoon of salted butter
Two (2) tablespoons of heavy cream
Salt and pepper to taste
After scrubbing (and peeling, if you're into that) your potatoes, chop them into small chunks and place into a medium-large slow cooker.
After roasting your corn (and removing it from the cob, if necessary), place kernels into the slow cooker.
Next, spoon in the flour and mix until it lightly coats the potatoes and corn.
Sprinkle the herbs, salt and pepper into the pot and mix.
Pour the vegetable stock into the slow cooker, stir and set for high (if you're cooking for four hours) or low (if you're cooking for eight hours).
Stir occasionally (if you can).
When you are ready to eat it (meaning, you don't want to freeze the soup), stir in the butter until it melts and then mix in the heavy cream.