|Indian Slow Cooker Potato Soup
I have seen recipes all over social media recently for making potato soup in a crock pot. One of those posts was the inspiration for making this meal as well, but of course I had to put my own twist on it and make it not only using more nutritious ingredients, but with a different set of basic flavors as well. I am sure it would be delicious using butter, cream, cheddar cheese and bacon, and perhaps I will try something simpler another day,* but why be predictable when you can have an adventure in your kitchen instead?
All of the recipes I saw called for a can of condensed milk and it was that one ingredient, which I have yet to find an organic version for in my store, that made me want to try an alternative instead. I also like to make recipes that are vegan for my followers who don't like to use any animal products, and although this recipe in its current form is not vegan, it certainly could be made that way by switching out the chicken stock for vegetable stock and using vegan versions of cheese, or omitting that condiment altogether. Honestly, the rich Indian spices and flavorful, in season, organic potatoes are what make this soup so satisfying. And like all crock pot meals, it takes only minutes to prepare, and the slow cooker does all the work for you. You could certainly add a bit of turkey bacon on top afterwards, or some curried chicken even, but I love this soup with just a large helping of full fat plain Greek yogurt and a lot of fresh herbs. And on a cool fall day like today, nothing tastes better.
* a potato soup recipe from last year: Baked Potato Soup
Indian Slow Cooker Potato Soup
12 medium organic potatoes, cut into large chunks
1 (14 ounce can) coconut milk
1 head of garlic, chopped
1 tsp. ground black pepper
1 tsp. salt
2 T. dried onion flakes
2 T. ground cumin
1 T. coriander
1/2 tsp. turmeric
1/2 tsp. ground cinnamon
2 C. shredded monterey jack cheese
plain Greek yogurt
In a large crock pot, combine the potatoes, chicken broth, coconut milk, garlic, black pepper and salt. Cover and cook on high for 3 - 4 hours. Add in the dried onion, cumin, coriander, turmeric and cinnamon; reduce heat to low and cook for another hour. Using a potato masher, or an immersion blender, smooth out the soup and then add in the cheese. Turn crock pot down to warm and let simmer for another 30 minutes. Serve with plain Greek yogurt, fresh cilantro and chives, if desired.
|Potatoes and garlic
|ready to cook
|spices added after cooking for 3 - 4 hours
|ready to serve!
|dinner is ready
|close up view