Tuesday, October 18, 2011

Slow Cooker Light and Creamy Potato Soup

This recipe goes nicely with the bread I posted on Monday.  It is simple and delicious.  Serve it with your typical baked potato toppings. 
4 large baking potatoes, peeled and diced
1 teaspoon ground black pepper
1 teaspoon onion powder
3 (14 1/2 ounce) cans vegetable broth or 6 cups homemade broth
1 can of cream of celery soup
4 ounces 1/3 less fat cream cheese
toppings as desired
  1. Combine the potatoes, pepper, onion powder, vegetable broth, and celery soup in the crock of your slow cooker.  Cook on low for 8-10 hours. 
  2. Stir in the cream cheese just before serving.

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