Potato soup is such a wonderful, comforting way to enjoy a bitter cold evening. Especially when it’s Rosemary Potato Soup!
Yields: 7 cups | Serving Size: 1/2 Cup | Calories: 65 | Total Fat: 0 gm | Saturated Fats: 0 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 308 mg | Carbohydrates: 13 gm | Dietary fiber: 1 gm | Sugars: 1 gm | Protein: 3 gm | SmartPoints (Freestyle): 2 |
- 4 medium russet potatoes, cooked and peeled (we microwaved ours till soft), and cut in to chunks.
- 4 cups low sodium chicken broth (we use the Imagine brand)
- 4 low sodium vegetable bouillon cubes (we used the Rapunzel brand here)
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 tablespoon fresh rosemary, chopped + extra to taste (we used an extra 2 tablespoons)
- Salt to taste (yes, this will need salt. Potatoes always do.)
- Place everything in your slow cooker, EXCEPT THE ADDITIONAL ROSEMARY AND SALT, and cook on low for 2-4 hours. The potatoes are already cooked, so the real purpose of cooking this is to get the bouillon cubes dissolved and to get all the flavors to meld, which a slow cooker does wonderfully. You don't want to cook this too long, as the flavor of the potatoes will change.
- When you're done cooking, use a hand blender to blend everything right in the slow cooker until smooth.
- You can also transfer small amounts at a time to a regular blender. But a hand blender is MUCH easier and far less messy.
- Blend in the extra rosemary and some salt to taste.
- Allow to cool and enjoy.
- Excellent served with a piece of whole grain bread and a side of chicken breast!