Crockpot Skinny Potato Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Cauliflower
  • 5 Garlic cloves
  • 1 Green onions
  • 3 Russet potatoes

• Baking & Spices

  • 1/2 tsp Black pepper, Powder
  • 1 1/2 tsp Salt

• Dairy

  • 1 cup Milk

• Liquids

  • 1 1/2 cups Water

Found on naivecookcooks.com

Description

Ingredients

• 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

Directions

• 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.