Slow-Cooker Cream of Potato Soup Recipe
This slow-cooker cream of potato soup delivers rich, hearty flavors with minimal effort. Perfect for a cozy meal.
Ingredients
- 4 medium potatoes peeled and diced
- 1 medium onion diced
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 cup non-dairy cream or coconut cream
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley for garnish
Instructions
- Prepare the Veggies: Peel and dice the potatoes. Dice the onion and mince the garlic.
- Combine Ingredients in the Slow Cooker: Add potatoes, onion, garlic, vegetable broth, thyme, salt, and pepper into the slow cooker.
- Cook: Cover and cook on low for 6 hours or high for 3 hours until potatoes are tender.
- Blend: After cooking, use an immersion blender to purée the soup until smooth (or blend in batches).
- Finish with Cream: Stir in almond milk and non-dairy cream. Heat through and adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with fresh parsley.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 20%
- Iron: 6%
- Calcium: 4%
- Potassium: 15%
Additional Notes/Tips to Enhance the Flavor
- Add a Touch of Smoked Paprika: It adds an unexpected depth to the flavor.
- Crispy Topping: Top with sautéed onions or crispy potatoes for crunch.
- Herb Infusion: Toss in fresh rosemary or thyme for an extra punch.
- Spicy Kick: Add a dash of cayenne pepper for some heat.