today i made a quick + easy soup in my crock pot. i’ve been thinking a lot lately about eating more veggies (and fruits) and eating less meat. so i tweaked a baked potato soup recipe that I found on pinterest. i added white beans for protein and topped it with green onions for flavor, color and their nutritional value. and since i am going gluten-free, i made sure the ingredients were all gluten-free.
potato + white bean soup
1 package of frozen hash brown potatoes
1 can of cream of mushroom soup (progresso brand is gluten-free)
5 cups of chicken or vegetable broth
1 medium onion, diced
1/4 tsp black pepper
1 can of white beans, drained and rinsed
8 oz of cream cheese
put all of the ingredients except for the cream cheese in the crock pot. cook on low for 6 – 8 hours. one hour before the soup is done, use an immersion blender to puree the potatoes and the beans. then add the cream cheese and whisk until blended. let cook for one more hour. serve with sliced green onions, shredded cheese or bacon bits if you so desire.
i know this recipe is a winner because my picky eater husband went back for seconds. score!
next time i’m going to experiment with adding some more veggies before i puree the soup. i’m thinking cauliflower perhaps…