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Slow Cooker Cream-less Potato Soup (*gluten-free)

Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4
Calories 210kcal
Author Kathy Hester

Ingredients

  • 4 Russet Potatoes you can use waxy ones, but the soup texture will be a little different
  • 2 cups veggie broth or 2 cups of water with 1 Tb Better Than Bouillon No chicken base *make sure the broth/base you are using is gluten-free if you are allergic
  • 1 clove garlic minced
  • 1 spring fresh rosemary whole (remove stem before serving)
  • 1 cup unsweetened almond milk or unsweetened soy or rice milk
  • pepper

Instructions

  • The night before:
  • Peel the potatoes and cut into medium-sized cubes.
  • Mince the garlic.
  • In the morning:
  • Throw everything but the almond milk into your slow cooker and cook for 6 – 8 hours on low.  If the potatoes aren’t covered by the broth add more.
  • Taste to see if you need to adjust seasonings. You may need to add a little salt if your bouillon/broth is not salted.
  • Add almond milk and purée with an immersion blender. You can also use a blender, but make sure not to fill it all the way or you’ll have a hot mess on your hands!
  • Serve topped with fresh herbs.

Notes

This recipe can easily be multiplied.

Nutrition

Calories: 210kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Sodium: 74mg | Fiber: 4g | Sugar: 2g