GF Potato Soup

Ingredients:

2 Tbsp olive oil

2 medium sweet onions, diced

3 carrots, diced
2 - 32oz GF low sodium chicken broth
6-7 gold potatoes, diced
3-4 cloves garlic, minced
8 oz cream cheese (wait to add after soup is cooked)
sea salt
white pepper

Stovetop Instructions:

Over medium heat, add 2 Tbsp olive oil to stockpot.  Sauté onion and garlic for 10 minutes on medium.  Add carrots, continuing to sauté for another 5 minutes.  Add chicken broth, diced potatoes making sure they're covered under broth (if not add water until they are submerged).  Cook on medium heat for 30 minutes.  When potatoes are soft, add cream cheese (see note at the bottom for the best way to avoid clumps of cream cheese), salt, and pepper to taste.

NOTE: Best way to avoid clumps of cream cheese, take 1-2 cups of hot broth from soup, add to mixing bowl and add cream cheese.  Use immersion blender or whisk until smooth.  Once mixed add back into soup and stir well.

Crockpot Instructions:

On stovetop, sauté onion in 2 Tbsp olive oil for 10 minutes on medium.  Add carrots and celery, continuing to sauté for another 5 minutes to pull out the flavor. 
In crockpot, pour chicken broth.  Add potatoes, sautéed onions, carrots, garlic, and stir together. Make sure that chicken broth is covering potatoes (if not, add water until all potatoes are covered).  Cook on low for 4 hours.  Add cream cheese (see note at the bottom of the page for the best way to avoid clumps of cream cheese) salt and pepper to taste.  

NOTE: Best way to avoid clumps of cream cheese, take 1-2 cups of hot broth from soup, add to mixing bowl and add cream cheese.  Use immersion blender or whisk until smooth.  Once mixed add back into soup and stir well.

Enjoy!