Monday, February 6, 2012
I made this recipe in our slow cooker yesterday because I've been craving potato soup, and it was delicious. Very simple to put together also. I made it vegan by using unsweetented soy milk, but if you don't have that on hand, you could use something else.
Creamy Potato Soup
Adapted from Healthy Slow Cooking
4 medium russet potatoes, peeled & diced
2 cups vegetable broth
1 tsp minced garlic
1 tsp dried rosemary
1 cup unsweetened soy milk
In slow cooker, combine all ingredients except soy milk. Cook on low for 6-8 hours. Stir in milk and puree with an immersion blender or mash potatoes with a potato masher before serving.
I topped the bowl in the photo with McCormick Bac'n Bits* and chopped scallions (no-count). You could also add fat free cheddar cheese or vegan cheddar cheese*.