Monday, December 26, 2016

Slow Cooker Creamy Potato Soup

Creamy Potato Soup

3 C diced yukon gold potatoes (rinsed with peels on)
2 C milk or coconut milk
2 C chicken or vegetable broth
2 cloves garlic, minced
1 C yellow onion, diced
1 tsp dried parsley
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp paprika
1/4 tsp red pepper flakes
2 T cornstarch
2-3 pcs. bacon, crumbled
2 T fresh chives, minced


  • Saute onion and garlic in oil on the stovetop until onions are translucent
  • Place potatoes, milk and broth in a 4 Qt slow cooker
  • Stir in onions and garlic
  • Add spices (except fresh chives) and stir
  • Cook on low for 7-8 hours
  • Puree the soup using a hand blender
  • Mix cornstarch in cold water with a whisk
  • Pour cornstarch mixture in soup and stir.
  • Stir in bacon crumbles
  • Allow to cook for 10-15 minutes longer as it thickens
  • Sprimkle top with fresh chives ans serve.
  • Emjoy!

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