Monthly Recipe

Mighty Fine Creamy Potato Cheese Soup

A diabetic-friendly and slow-cooker recipe of the month

Ingredients:

• 1 1/2 pounds russet potatoes, peeled and chopped

• 1 cup chopped onion• 1/3 cup chopped celery

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil

• 1/2 teaspoon salt

• 1 teaspoon dry mustard

• 1/2 teaspoon dried thyme

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon ground black pepper

• 5 cups chicken or vegetable broth

• 2 cups shredded cheddar cheese

• 1/2 cup heavy cream

• 2 green onions, sliced

Directions

1. Combine potatoes, onion, celery, garlic, oil, salt, dry mustard, thyme, red pepper flakes, and pepper in a large, microwave-safe bowl. Microwave 3 minutes, stir, and microwave 3 minutes more. Transfer to the bowl of a slow cooker.

2. Stir in broth. Cover and cook on low setting 4–5 hours or on high setting 3–4 hours.

3. Use a potato masher to mash soup to desired consistency. Add cheese, stirring until melted. Stir in cream. Allow to cook another 5 minutes. Top with green onions when serving. Makes 6–8 serving