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Slow Cooker Potato Soup

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Potato Type: White
Prep Method: Slow Cooker

Dish

Main Dish

Prep Time

10 Mins

Cook Time

240 Mins

Serving

Serves 4

Ingredients

+

Potato Soup

  • 5 cups vegetable broth, divided
  • 2 lbs. white potatoes, peeled and roughly chopped
  • 1 medium white onion, diced
  • 3 Tablespoons unsalted butter
  • 1/4 cup flour
  • 1 cup shredded cheddar cheese
+

Roasted Chickpeas

  • 1 15-oz can chickpeas, drained and pat dry
  • 1 Tablespoon olive oil
  • 1 Tablespoon soy sauce, tamari for a gluten-free option
  • 2 teaspoons sriracha
  • 1 teaspoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Add 4 cups of the broth, potato, and onion to a slow cooker. Cook on high for 3 to 4 hours, or on low for 6 to 8 (until potatoes are fork-tender).
  2. Preheat oven to 400°F. Gently combine all of the Roasted Chickpeas ingredients and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, or until slightly crispy.
  3. When potatoes are finished cooking, melt butter to a large skillet over medium heat. Whisk in flour and cook, whisking often, until flour begins to tan slightly (about 5 minutes). Whisk in remaining 1 cup of broth. Whisk this mixture into the crockpot of potatoes to thicken it. Stir in cheddar and season with salt and pepper to taste. Top with roasted chickpeas, a dollop of plain Greek yogurt, cheddar, and sliced green onions.
  4. Stir in cheddar and season with salt and pepper to taste. Top with roasted chickpeas, a dollop of plain Greek yogurt, cheddar, and sliced green onions.

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Nutrition Facts Per Serving

Calories

516

Fat

17.2g

Sodium

2006mg

Cholesterol

29g

Carbohydrates

68.3g

Fiber

10.4g

Protein

22.7g

Potassium

1425mg

Sugar

5.9g

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