Slow-Cooker Potato Soup Four Ways
Tip: Try one of these topping combos:
--Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.
--Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.
--Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.
Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.
Equipment: 6-qt. slow cooker