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Slow Cooker Rosemary Pumpkin Potato Soup

Course Main Course
Prep Time 20 minutes
Servings 4
Author Whitney

Ingredients

  • 5 Russet Potatoes
  • 2 1/2 cups Veggie Broth
  • 2 cups Water
  • 1.5 cups Plant Milk of Choice
  • 1/2-1 can Pureed Pumpkin*
  • 1 White Onion diced
  • 3 cloves Garlic Minced
  • 1 1/2 tsp Dried Rosemary
  • 1/2 cup Gluten Free Oat Flour
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt or to taste

Instructions

  1. Rinse,peel, and cube potatoes and place in slow cooker.

  2. Chop onion and place in slow cooker.

  3. Add pureed pumpkin, garlic, vegetable broth, water, plant milk, oat flour, rosemary, salt, and pepper to slow cooker.

  4. Stir to combine ingredients.

  5. Slow cook on low for 6 hours (high for 4 hours) or until the potato is cooked. Stir occasionally so that the bottom doesn't burn.

  6. Once done, the soup can either be pureed with an immersion blender or left chunky. 

  7. This soup will keep in the refrigerator for 3-4 days. It can also be frozen for up to a month. 

Recipe Notes

*Make sure to get regular pureed pumpkin, not pumpkin pie pumpkin.