4russet potatoesmedium, cooked, peeled and cut into chunks.
4cupschicken broth low-sodium
4vegetable bouillon cubeslow-sodium
1tablespoongarlic powder
2tablespoonsonion powder
1tablespoonrosemaryfresh, 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!