Description

A warm, velvety Slow Cooker Potato Soup made with whole-food ingredients, focusing on complex flavors and nutrient density.

Ingredients

Scale

3 lbs Organic Yukon Gold Potatoes, cubed
1 large Yellow Onion, diced
4 cloves Fresh Garlic, minced
2 medium Carrots, diced
2 stalks Celery, sliced
5–6 cups Vegetable or Bone Broth
1 cup Full-Fat Coconut Milk
1 tsp Dried Thyme
1 tsp Dried Rosemary
Sea Salt, to taste
Black Pepper, to taste
2 tbsp Nutritional Yeast

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Instructions

Place the cubed potatoes, diced onions, carrots, celery, and minced garlic into the basin of your slow cooker
Sprinkle the dried thyme, rosemary, sea salt, black pepper, and nutritional yeast over the vegetable mixture
Pour your chosen broth over the vegetables, ensuring the liquid barely covers the top of the potatoes
Secure the lid and set the temperature to 'Low' for 7-8 hours or 'High' for 3-4 hours
Once the potatoes are fork-tender, stir in the full-fat coconut milk or cashew cream
Use an immersion blender to blend to your desired consistency
Taste and add adjustments as necessary, such as fresh lemon juice or sea salt

Notes

Avoid over-blending the soup to prevent a gluey texture.

Consider sautéing onions and garlic for deeper flavor before adding to the slow cooker.

Prep Time: 20 mins
Cook Time: 7-8 hours on low or 3-4 hours on high
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 2g
Sodium: 450mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg