This was the original recipe I intended to make today, and I already had it drafted out as a blog post! But then I didn’t get around to starting the potatoes until four o’clock, which is just a little late to be starting a crockpot dinner! So I changed things up and did the soup in the Instapot instead, but for those of you who prefer a crockpot, here’s the original for my soup today.
CROCKPOT POTATO SOUP
3 lbs waxy potatoes (red or Yukon gold), cut into one or two inch chunks
1 medium onion, chopped
3 garlic cloves, minced
4 C chicken broth, or equivalent broth base and water
1 T thyme
Freshly ground salt and pepper, to taste
1 1/2 C fat free half and half
Combine potatoes, onion, garlic, broth, and thyme in a slow cooker. Cook on high 4 hours or on low for 8 hours.
Add cream and blend soup with an immersion blender. Serve with desired toppings.
VARIATIONS
Alfredo:
Top with sun dried tomatoes, diced rotisserie chicken, cooked broccoli florets, and shredded Parmesan.
Mexican:
Top with pico de gallo, tortilla strips, sliced jalapeños, and shredded Mexican-blend cheese.
Pizza:
Top with diced pepperoni, marinara sauce, pesto, and shredded Mozzarella.
Loaded Baked Potato:
Top with diced ham, diced green onions, shredded cheddar cheese, and low fat sour cream.
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