Crockpot Skinny Potato Soup Recipe
Total time
Author: Naive Cook Cooks
Serves: 4-6 servings
- 3 russet potatoes, scrubbed,cleaned and boiled (~ 1 pound 5 ounes)(~600 gms)
- Cauliflower, broken in pieces (~12 ounces)(~325 gms)
- 5 garlic cloves (If garlic pieces are very small, then use 7-8 garlic cloves), peeled
- 1 cup milk (~8 ounces)
- 1.5 cups water (~12 ounces)
- 1.5 tsp salt or to taste
- ½ tsp black pepper powder
- Chopped green onions, chopped cooked bacon, shredded cheddar cheese, chopped green chilies, sour cream
- After boiling the potatoes, once cool enough to handle, peel and chop them in big pieces.
- In your slow cooker, add all the soup ingredients except garnish.
- Cook on high for 2 hours. Once cooked for 2 hours, using a hand blender, blend the soup.
- Serve hot with desired garnishings.
- In case of NO SLOW COOKER, cook in a pot. Once it comes to a boil, simmer for about an hour. If it starts to get too thick, add some water.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/crockpot-skinny-potato-soup-recipe/
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