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Slow cooker potato soup

Want a little taste of what we’re cookin’ up for our Next LIVE 10 Day Slow Cooker Challenge on August 24? You’ll love this slow cooker potato soup. It has easy and Fall written all over it.

I believe that meals can be whipped up in just a few minutes of prep so you don’t have to rely on crappy boxes or artificial canned goods.

And this recipe shows you that real food can be easy and taste delicious!

If you want to take back your kitchen with real, whole ingredients, say no to stress and have more fun, you have to join us for the next Live 10 Day Slow Cooker Challenge. Find out all the details and register here.

We’ll dish out amazing recipes like this one. Check it out! 

TOTALLY LOADED POTATO SOUP

Serves 4-6

Prep time 10 minutes
Cook time 4-6 hours on low heat

Ingredients

  • 1/2 small onion, grated
  • 3 cloves garlic, peeled and finely chopped
  • 1/2 teaspoon dried thyme
  • 1/4 cup raw cashews
  • 4 cups chicken or veggie stock
  • 6 potatoes, peeled and cut into small chunks
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 4 slices bacon, chopped, optional
  • 2 cups cheese, grated (reserve a few tablespoons to top your soup)
  • 1/2 cup coconut cream or cream
  • 1/4 cup scallions, chopped, optional

Directions

  1. *Optional step – Add onion, garlic and thyme with a pinch of salt and pepper to a pan over medium heat and cook with 1 tablespoon evoo for 5 minutes just until onion is soft. Then add all ingredients to the slow cooker.
  2. OR just add onion, garlic, thyme, cashews stock, potatoes, salt and pepper to slow cooker. Cover and cook on low heat 4-6 hours.
  3. While it’s cooking, place bacon in a pan and cook for about 5 minutes, or until crispy. Place on a paper towel to drain off fat and set aside.
  4. When soup’s done, take out 2 cups, place in a blender and give it a whiz until smooth. Pour back into pot.
  5. Stir in cheese and cream. Taste and add additional salt and pepper or cream, if needed.
    Pour into bowls and top with extra cheese, scallions and bacon, if using. Enjoy!

 

recipe adapted America’s Test Kitchen

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