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SkinnyMS

Slow Cooker Rosemary Potato Soup

Potato soup is a favorite dish during the colder months and this skinny version is no exception!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Soup
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Slow Cooker
Servings: 14 people
Calories: 65kcal
Author: SkinnyMs.

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

Serving: 0.5cup | Calories: 65kcal | Carbohydrates: 13g | Protein: 3g | Sodium: 308mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2