Slow-Cooker_Potato_Soup.md

Healthy Slow-Cooker Potato Soup

Yield: 4 servings

Time: 10 minutes prep, 4 hours 10 minutes total

Ingredients

Potato Soup

• 5 cups vegetable broth (divided)
• 2 pounds white potatoes (peeled and roughly chopped)
• 1 medium white onion (diced)

• 3 tablespoons unsalted butter
• 1/4 cup flour

Roasted Chickpeas

• 15 ounce can chickpeas (drained and pat dry)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 2 teaspoons sriracha
• 1 teaspoon maple syrup
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Garnish

• Green onions
• 1 cup shredded cheddar cheese
• Plain Greek yogurt

Directions

1. Preheat oven to 400F.
2. 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).
3. 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.
4. 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).
5. Whisk in remaining 1 cup of broth. Add 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.