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Creamy Potato Soup

November 5, 2018

 

 

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:

  1. 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.

  2. 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.

  3. 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

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