Low Fodmap Homestyle Potato Soup
Crock Pot Homestyle Cheesy Potato Soup
I adapted this from a cooking light crock pot recipe I read. I really like it! It’s another keeper! We ate it tonight for dinner, and there’s plenty leftover to freeze for later. =)
5 medium baking potatoes, peeled and cubed (4-5 cups)
2 large carrots, sliced crosswise thinly
1 T. garlic-infused olive oil (optional)
1 T. butter
1/2 t. salt
1/2 t. ground black pepper
1 Leftover Hambone or ham hocks (optional)
1/2 cup shredded cheddar cheese
1/2 cup sour cream (or sub Lactose-free milk, yogurt, cream, etc.)
2 T. thickening agent like cornstarch, potato starch, oat flour, etc. (optional)
Place first 7 ingredients in crock pot, stir well. For more flavor, add a leftover hambone or ham hocks, but the original recipe does not call for it. Cover and cook on low for 6 to 7 hours or until potatoes are tender.
Remove hambone/hocks. Pick the bone/hocks of any good meat and add it to the soup.
On low or warm heat, add sour cream (or milk) and cheese. Stir to combine. If you used a hambone, add 1 cup water (there’s SO much flavor with the hambone that this will not dilute flavor, it will just give you more servings). If you would like to thicken the soup, add thickening agent, stirring until desired thickness.
Note: I know there are a lot of “optional” and “or substitute” comments in this recipe, but we all know cooking is about making use of what you have available as much as it’s about following a recipe strictly. Feel free to change things in and out to suite your budget and time! When you do, leave a comment here about how it went. =)