Winter 2022

Slow cooker loaded baked potato soup

Warm up your home with a hearty and flavorful bowl of potato soup. Potatoes, cauliflower and low-sodium vegetable broth combined with a green salad with added proteins are sure to warm up those cold winter nights.

Slow cooker loaded baked potato soup

Ingredients

1. 4 lbs. russet potatoes (washed/not peeled, diced)
2. 1 head of cauliflower (in florets)
3. 1 medium/large yellow onion, diced
4. 1 clove of garlic, minced
5. 64 oz. or 8 cups low sodium vegetable broth
6. 16 oz. low-fat cream cheese, softened
7. 1 tablespoon seasoned salt

**optional garnishes: crumbled bacon, shredded cheese, green onions

We also recommend serving with a green salad and protein additions such as garbanzo or black beans.

Instructions

1. Add potatoes, onion, garlic, seasoning and vegetable broth to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Cook cauliflower separately to add to soup.
4. Add the softened low-fat cream cheese and cooked cauliflower to soup and puree soup with an immersion blender until the cream cheese and cauliflower have been incorporated and about half the soup is blended. This makes the soup “chunky” style but if you like a smoother soup just keep blending/pureeing!
5. Stir well, top with your choice of garnishes.

Enjoy!