Creamy Potato Soup...

Today I made Creamy Potato Soup in my slow cooker.  I topped it with a little cheddar cheese, Tofutti sour cream and fresh cracked pepper.

I used my cookbook The Vegan Slow Cooker by Kathy Hester.  Below is a recipe that is close but not exactly the same as the cookbook recipe I used today.  The recipe below is from Kathy Hester's website called healthyslowcooking.com.

Slow Cooker Cream-less Potato Soup - 4 servings

This recipe can easily be multiplied.

Prep time: 15 minutes

Cooking Time: 6 – 8 hours

• 4 Russet Potatoes (you can use waxy ones, but the soup texture will be a little different) 
• 2 cups veggie broth (or 2 cups of water with 1 Tb Better Than Bouillon No chicken base) *make sure the broth/base you are using is gluten-free if you are allergic 
• 1 clove garlic, minced 
• 1 spring fresh rosemary, whole (remove stem before serving) 
• 1 cup unsweetened almond milk (or unsweetened soy or rice milk) 
• pepper 

The night before: Peel the potatoes and cut into medium-sized cubes. Mince the garlic.

In the morning: Throw everything but the almond milk into your slow cooker and cook for 6 – 8 hours on low. If the potatoes aren’t covered by the broth add more.

Taste to see if you need to adjust seasonings. You may need to add a little salt if your bouillon/broth is not salted. Add almond milk and purée with an immersion blender. You can also use a blender, but make sure not to fill it all the way or you’ll have a hot mess on your hands!

Serve topped with fresh herbs.