I’ve lightened this soup up and added some nutrition by replacing half of the potatoes with cauliflower.
To make this #dinnerdoneby9am I dump everything in the slow cooker in the morning, then puree 6 hours later and turn to warm until serving.
-1 Tbsp olive oil (pressure cooker version only)
-2 cloves garlic, minced
-6 cups chicken broth
-1/2 tsp pepper
-1 tsp thyme
-3 medium sized potatoes, peeled and cubed
-1 head cauliflower, cut into florets
-toppings; sour cream, sliced chives or scallions, shredded cheddar cheese, crumbled bacon
Slow Cooker
Place all ingredients (except toppings) in a greased slow cooker, stir. Cook on low for 6 hours. Puree in slow cooker using a hand masher or immersion blender. Keep warm until serving. Serve with your favorite baked potato toppings.
Pressure Cooker
Place oil and garlic in pressure cooker, turn to saute and press start. Saute 1 minute, stirring constantly. Add chicken broth through cauliflower. Close and seal lid. Cook on manual, at high pressure, for 25 minutes. Quick release steam. Use a hand masher or immersion blender to puree soup directly in pressure cooker. Serve with toppings of your choice.
