Categories: Soup
Ingredients
- 3 lbs. waxy potatoes, cut into 1- to 2-inch chunks
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 1/2 tsp salt
- 1 tsp chopped fresh thyme
- 1/2 tsp black pepper
- 4 cups chicken broth
- 1 1/2 to 2 cups light cream
- Desired toppings:
- Taco: Pico de gallo, tortilla strips, sliced jalapenos, crumbled cotija cheese
- Alfredo: Sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli, shredded Parmesan cheese
- Pizza: Pesto, marinara sauce, diced pepperoni, shredded mozzarella
Directions
-
Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
-
Add 1 1/2 cups cream and blend the soup with an immersion blender until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.