Potato Soup Recipe ‹ Sonte's Slow Cooker Potato Soup

While doin' time in Apple Tree Creek I found myself cooking without a stove! Thank the heavens for slow cookers and electric frypans! Serve topped with a bit of shredded Cheddar cheese and cooked, crumbled veggie bacon. Bannock made in an electric frypan is a nice accompaniment to this soup.

Ingredients

• 2 tablespoons olive oil
• 6 potatoes, scrubbed and diced, or more to taste
• 1 onion, diced
• 2 stalks celery with leaves, diced
• 1 carrot, grated
• 4 cloves garlic, minced
• 8 ½ cups water
• 2 tablespoons vegetable stock powder
• 1 ½ teaspoons salt
• 1 ½ teaspoons dried sage leaves
• 1 teaspoon crushed thyme leaves
• 2 bay leaves
• freshly ground black pepper to taste

Cooking Directions

1. Drizzle olive oil into a slow cooker. Add potatoes, onion, celery, carrot, and garlic; cover with water. Stir in vegetable stock powder until dissolved. Season with salt, sage, thyme, bay leaves, and pepper.
2. Cover and cook on High until potatoes are soft, about 6 hours.

Nutrition Facts

• calories218.3
• carbohydrateContent40.4 g
• fatContent4.8 g
• fiberContent5.4 g
• proteinContent4.8 g
• saturatedFatContent0.7 g
• sodiumContent621.7 mg
• sugarContent3 g