I love fall, it's my favorite season -- but now that we've in between fall and summer losing the natural light long before my dinner time makes taking photos for the blog really difficult. These two photos are the only good ones out of probably about ten. Seriously, when it comes to photographing food natural lighting is everything.
I'm currently back to counting calories/on what I'm calling my wedding diet, during 2015 I lost quite a bit of weight and during 2016 I was pretty...well.. lazy. This slow cooker potato soup is easy to make and really cuts down on the calories of traditional potato soup. It has enough dairy in it to make it seem rich, but in actuality it's not loaded with cream and cheese.
Recipe from the Cookie Rookie.
-6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
-40 ounces vegetable broth
-1 teaspoon black pepper
-1/8 teaspoon red pepper flakes
-6 carrots, peeled and thinly sliced
-1/2 sweet yellow onion, diced
-2 cloves garlic, peeled and minced
-2-3 tablespoons olive oil
-1 teaspoon basil-1 teaspoon dill
-1 1/2 cups fat-free half-and-half
-1 1/2 cups low-fat cheddar cheese,
-2 tablespoons fresh chives, chopped
-6 pieces vegan bacon, cooked and crumbled
-green onions, thinly sliced
Spray the inside of slow cooker with cooking spray and set the temperature to HIGH. Add the diced potatoes, carrots, onions, garlic, vegetable stock, salt, pepper and red pepper into the slow cooker. Cook on HIGH for 2-3 hours or until potatoes have softened.
Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables a few times, you want there to be some whole vegetable pieces. Add herbs, half-and-half, cheese and chives. Mix well.
Once the cheese has melted ladle into a bowl and enjoy with additional chives, cheese, and vegan bacon.