Creamy Potato Soup
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
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