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Prep Time:15 minsAdditional Time:4 hrsTotal Time:4 hrs 15 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:4 hrsTotal Time:4 hrs 15 minsServings:10Yield:10 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 15 mins
Total Time:
4 hrs 15 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundswaxy potatoes, cut into 1- to 2-inch chunks1mediumonion, chopped2clovesgarlic, chopped1 ½teaspoonssalt1teaspoonchopped fresh thyme½teaspoonground pepper4cupsno-chicken broth or vegetable broth1 1/2-2 cups light cream1sliceCrumbled cooked bacon, shredded Cheddar cheese, sliced scallions and/or sour cream
Cook Mode(Keep screen awake)
Ingredients
3poundswaxy potatoes, cut into 1- to 2-inch chunks
1mediumonion, chopped
2clovesgarlic, chopped
1 ½teaspoonssalt
1teaspoonchopped fresh thyme
½teaspoonground pepper
4cupsno-chicken broth or vegetable broth
1 1/2-2 cups light cream
1sliceCrumbled cooked bacon, shredded Cheddar cheese, sliced scallions and/or sour cream
DirectionsCombine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. (Or see Stovetop Variation, below.)Add 1 1/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.TipsTip: Try one of these topping combos:–Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.–Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.–Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.Equipment: 6-qt. slow cookerOriginally appeared: EatingWell Magazine, January/February 2020
Directions
Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. (Or see Stovetop Variation, below.)Add 1 1/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.TipsTip: Try one of these topping combos:–Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.–Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.–Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.Equipment: 6-qt. slow cooker
Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. (Or see Stovetop Variation, below.)
Add 1 1/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.
Tips
Tip: Try one of these topping combos:
–Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.
–Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.
–Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.
Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.
Equipment: 6-qt. slow cooker
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)183Calories7gFat27gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
