Creamy Rosemary Potato Soup

We got potatoes in our Bountiful Basket last weekend, and one of my favorite ways to enjoy potatoes is potato soup. I love the comforting, creamy goodness of potato soup. I couldn't decided on a specific recipe to try, so I kind of made up my own.

Creamy Rosemary Potato Soup

Prep time: 15 min
Cook time: 8-10 hours
Yield: 10-12 cups

Ingredients

• 3 large baking potatoes, cubed
• 3 veggie bouillon cubes
• 1/2 large white onion, finely chopped
• 2 1/2 tsp minced garlic
• 1 red pepper, chopped
• 3 sprigs fresh rosemary, finely chopped
• 6 cups water
• 1 cup almond milk

Cooking Directions

1. Stir all ingredients together in a 4-quart slow cooker.
2. Cook on LOW for 8-10 hours.
3. About 1/2 an hour before serving, remove about 1/2 of the soup to a blender or food processor; blend until creamy. Stir back into the remaining soup. Add almond milk and continue cooking until heated through, another half hour or so.

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