Ingredients
- 8 potatoes cubed
- 2 cups of chicken broth
- water to finish covering the potatoes
- 1/2 cup shredded carrots
- 1 Vadilia onion, diced
- 3 garlic cloves, diced
- 1 green pepper, diced
- 1 jalapeno pepper, diced
- 3 stalks of celery, diced
- 1/4 stick butter
- can of coconut cream
- 8oz cream cheese
- 1/2 to 1 cup of frozen peas
- salt and pepper to taste
Directions
I used the slow cooker for this soup.
Put your cubed potatoes, broth, water, salt, and pepper in the pot. I set to 4 hours for a faster cook on the potatoes.
When you can stick a fork through the potatoes, start sauteing the carrots, celery, onion, garlic, and peppers with butter. Once the onions are translucent and the peppers are soft, add them to the slow cooker.
Set the slow cooker to 6 hours of cooking time. At the 4-hour mark, add coconut cream, peas, and cream cheese. I cubed the cream cheese for a faster melt.
Let it cook for another 2 hours. Serve with red chili flakes for a spicier taste.
Notes
You can substitute the coconut cream for heavy whipping cream.
The broth I used was homemade from a chicken that was pellet-smoked.
Servings are estimated at 12, as we still have leftovers in the fridge.
Reheats really well!