A few weeks ago I bought 5 pounds of potatoes from an Amish farmer, which I have slowly been using. Then, we got a bunch more potatoes from our CSA this past weekend. We're swimming in potatoes at my house. What else could I do, but make potato soup!
4 large potatoes
es, roughly chopped
1 large onion, chopped
4 garlic cloves, chopped
4 oz cream cheese
1 1/2 c unsweetened almond milk
32 oz chicken/vegetable broth
salt, pepper, rosemary, parsley etc. to taste
Combine ingredients in slow cooker and heat on low for 5-6 hours. Then puree with an immersion blender or food processor to desired thickness. I like a little chunkiness to my soup so I only pureed about 3/4 of it.