Ingredients
- 1 yellow onion diced
- 2 cloves garlic crushed
- 1 large leek cleaned and chopped
- 2 sticks celery chopped
- 2 medium carrots chopped
- 30 ounces potatoes peeled and cubed
- 2 1/2 cups chicken stock
- 1 teaspoon ground coriander
- 2 teaspoons ground paprika
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 8 ounces low-fat cream cheese
- Crispy bacon, green onion, shredded cheese Optional toppings
Instructions
- Add the onion, garlic, leek, celery, carrots, and potatoes to the Crock-Pot. Pour in the chicken stock and add the herbs and spices.
- Stir and cover. Cook on low for 5 to 6 hours.
- Once the potatoes fall apart, add the cream cheese and stir. Cover and cook the soup for another 10 minutes. Serve with your favorite toppings and enjoy.
