The Ultimate Light Potato Soup

• Produce

  • 2 cups Cauliflower
  • 2/3 cup Celery
  • 1/4 tsp Cilantro
  • 6 cloves Garlic
  • 1 Onion, diced ((8 oz
  • 6 Potatoes, peeled and diced ((2.5 lbs, medium
  • 1/2 tsp Thyme

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 1 1/3 cup Skim milk

Found on brendid.com

Description

Directions

• Place potatoes, cauliflower, celery, onion, garlic, and herbs in a slow cooker. 
• Cover vegetables with chicken broth. 
• Cook on HIGH for 4 hours or low for LOW for 7 hours* (potato should be tender).
• Use a potato masher or immersion blender to puree soup. 
• Melt butter in a medium skillet  and sprinkle with flour. Whisk continuously for 3-4 minutes until the mixture becomes golden yellow. Slowly add milk (about 1-2 tbsp at a time) whisking smooth between each addition.  Once all the milk is added continue whisking and cooking until the mixture is thick (about 1 minute). 
• Pour the roux into the soup and stir until well combined. Add salt and pepper to taste,
• Heat soup on low for 15-20 minutes or until hot.
• Serve with your favorite toppings. 

Nutrition