Creamy Potato Soup
Serves: 6
3 pounds red potatoes, washed and cut into 1-inch pieces
½ sweet onion, chopped
4 cups low-sodium chicken broth
2 garlic cloves, minced
1 t. salt
½ t. ground black pepper
2 T. unsalted butter
½ - ¾ cup lowfat milk
Optional toppings: chopped red onion, shredded cheddar cheese, tomatoes, cilantro, sour cream, bacon crumbles
Directions:
Combine the potatoes, onion, broth, garlic, salt and pepper in the slow cooker. Set the slow cooker to high for 4 hours or low for 7 to 8 hours.
Add the butter to the soup and let melt. Mix the soup with a handheld immersion blender or countertop blender to the consistency you prefer.
Stir in the milk. Add more milk for a thinner soup or less milk for a thicker soup. Serve the soup in bowls and sprinkle with toppings.
Adapted from: 100 Days of Real Food by Lisa Leake