This soup combo tastes so good that you won't be able to stop eating it!
Potato soup is such a wonderful, comforting way to enjoy a bitter cold evening. Especially when it’s Rosemary Potato Soup!
Slow Cooker Rosemary Potato Soup
Ingredients
- 4 russet potatoes medium, cooked, peeled and cut into chunks.
- 4 cups chicken broth low-sodium
- 4 vegetable bouillon cubes low-sodium
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 tablespoon rosemary fresh, chopped plus extra to taste: we used an extra 2 tablespoons
- salt to taste
Instructions
- 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!
Nutrition Information
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Ok. So I made this last night for the family! The taste was delicious, but the consistency not so much…it was tooo thick and pasty…so I added a little more broth after blending….still…nothing. Suggestions?
Martha – That's odd. Maybe if you add some non-fat milk?
Why would you bother using low sodium broths and then add salt?
Judd, That way you can control how much sodium is added. Feel free to leave salt out, if that’s your preference. 🙂