Creamy Potato Soup (Print Version)

# Ingredients:

01 - 6 medium potatoes (peeled and diced)

02 - 1 large onion (diced)

03 - 3 cloves garlic (minced)

04 - 4 cups low-sodium chicken broth (or vegetable broth for vegetarian version)

05 - 1 cup whole milk (or dairy-free milk)

06 - 1 cup heavy cream (or coconut cream for dairy-free version)

07 - 2 tablespoons olive oil (or unsalted butter)

08 - 1 teaspoon dried thyme

09 - ½ teaspoon dried rosemary

10 - Salt and pepper to taste

11 - ½ cup shredded cheese (optional – use Halal cheese)

12 - ½ cup chopped green onions (optional for garnish)

13 - Fresh parsley (optional for garnish)

14 - 1 cup frozen corn (optional)

15 - 1 cup diced carrots (optional)

01 - Peel and dice potatoes into bite-sized cubes. Dice onion and mince garlic.

02 - In a skillet, heat olive oil over medium heat. Sauté onions and garlic for 2-3 minutes until softened.

03 - Add potatoes, sautéed aromatics (if using), broth, milk, cream, and seasonings to crockpot. Stir well.

04 - Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are tender.

05 - Mash some potatoes with a masher for chunky texture, or blend partially for creamier soup. Adjust seasoning.

06 - Stir in cheese and corn (if using) during last 15-20 minutes. Garnish with green onions/parsley before serving.

01 - For extra flavor: Add ½ teaspoon smoked paprika or 2 bay leaves while cooking.

02 - Dairy-free tip: Use full-fat coconut milk and nutritional yeast instead of cheese for richness.

03 - Storage: Keeps refrigerated for 3-4 days. Freezes well (without dairy) for up to 2 months.