DirectionsStep1To a large pot add the butter and chopped onion and cook over medium heat for 5 minutes, until onions are soft.Step2Add garlic and cook 1 minute, until fragrant.Step3Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned.Step4To the pot, add the diced potatoes, broth, milk, salt, pepper, and chili powder.Step5Bring to a boil and cook 10-15 minutes, until potatoes are tender when pierced with a fork.Step6Reduce heat to simmer and carefully (it's very hot) scoop 1/2 of the soup out of the pot, and add to a blender.Step7Vent, and puree the removed soup until smooth, then return the pureed soup to the pot and mix well.Step8Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.Step9To a slow cooker, combine the onion, garlic, potatoes, broth, salt, pepper and chili powder.Step10Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.Step11About 30 minutes before serving, add the butter and flour to a medium sauce pot over medium heart. Stir together until you have a paste (this is a roux).Step12Slowly whisk in the almond milk, being sure to whisk out any lumps.Step13Cook for 15 minutes until thickened. Then add to a blender, along with 1/2 of the soup (be careful, it will be hot).Step14Vent, and puree the removed soup until smooth, then return the pureed soup to the slow cooker and mix well.Step15Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.Step16Preheat the instant pot to sauté medium heat.Step17Add the butter and chopped onion and sauté for 5 minutes, until onions are soft.Step18Add garlic and cook 1 minute, until fragrant.Step19Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned. Turn off the Instant pot.Step20Add 1 cup of the broth and scrape the bottom of the pot very well to removed any browned bits (this will help avoid the "Burn" reading).Step21Add the remaining broth, diced potatoes, milk, salt, pepper, and chili powder. Do not mix.Step22Cover and cook on high pressure for 10 minutes. Then do a natural release for 10 minutes before manually releasing the remaining pressure.Step23Carefully (it's very hot) scoop 1/2 of the soup out of the instant pot, and add to a blender.Step24Vent, and puree the removed soup until smooth, then return the pureed soup to the instant pot and mix well.Step25Sauté on low for an additional 10-15 minutes, then serve hot with your favorite toppingsIngredientsIngredients2 tablespoonsButter1 Yellow Onion (chopped)3 Garlic Cloves (minced)2 tablespoonsFlour (all-purpose or gluten-free)2 ½ poundsGold Potatoes (peeled and diced into 1 inch pieces)4 cupsBroth (vegetable or chicken)1 ½ cupsUnsweetened Almond Milk1 teaspoonSalt1 teaspoonPepper½ teaspoonChili Powderadd Bacon (cooked and crumbled)add Cheddar Cheese (shredded)add Chives (chopped)add Green Onions (sliced)add Greek Yogurt (or sour cream)See moreNutritionalNutritional252 Calories7 gTotal Fat12 mgCholesterol41 gCarbohydrate1,170 mgSodium8 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Skinny Slow Cooker Potato Soup
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