Slow Cooker Cream of Potato Soup
This healthy spin on the classic favorite is healthy and low in fat and calories, while still having that delicious thick and creamy quality.
1 tablespoon extra-virgin olive oil
1/2 cup white onion (diced)
1 clove garlic (minced)
2 cups red potato (cubed, with peeling, scrubbed and rinsed)
2 cups 2% reduced-fat milk (plus 2 tablespoons)
2 cups vegetable broth (low sodium)
1 tablespoon fresh rosemary (snipped, optional 1 teaspoon dried rosemary)
salt (to taste)
1/4 teaspoon black pepper (use more if desired)
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional, use if you like some heat in your soup)
2 tablespoons corn starch
- 1. Add oil to a small skillet and sauté onion on medium low heat until tender, about 4 minutes. Add garlic and continue sauteing 1 additional minute. Add to slow cooker sauteed onion and garlic, 2 cups milk, the vegetable or chicken broth, rosemary, salt, black pepper, paprika and crushed red pepper flakes (if using), stir to combine. Add potatoes, cover and cook on low heat 6 to 8 hours.
- 2. About 15 minutes before the end of cooking time, combine 2 tablespoons cornstarch with 2 tablespoons milk and stir until smooth. Add cornstarch and milk mixture to the slow cooker, stir to combine. Cover and allow sauce to continue cooking until thickened, about 10-15 minutes.
- 3. Recommend using 4-6 quart slow cooker.