* Exported from MasterCook *
Slow Cooker Creamy Potato Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Vegan
Amount Measure Ingredient -- Preparation Method
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4 medium russet potatoes -- peeled and cut into medium-size cubes
1 clove garlic -- minced
2 cups water
2 tablespoons vegan chicken-flavored bouillon -- or 4 Tablespoons Chickeny Bouillon
1 sprig fresh rosemary
salt & freshly ground pepper -- to taste
1 cup unsweetened nondairy milk
The Night Before: store the cut-up potatoes and garlic in an airtight container in the fridge.
In the Morning: combine the potatoes, garlic, water, bouillon, rosemary and salt and pepper in the slow cooker. Cook on low for 6 to 8 hours.
Add the nondairy milk, remove and discard the rosemary, and puree the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth.
Yield: 4 servings
Prep time: 5 mins
Cook time: 6 to 8 hours
AuthorNote: this is another one of my favorite comfort foods. It's great when you don't feel good, or if it's just chilly outside. It also makes an excellent base for other creamy soups, so add in some broccoli, spinach or even carrots for and un-cream soup.
Serve topped with vegan bacon bits, thinly sliced scallions, and some shredded vegan cheddar cheese.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 82 Calories; 1g Fat (13.7% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 5062
