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Ingredients8 h 10 m servings 237
Original recipe yields 6 servings
- Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
- Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
- Cook on Low until potatoes are tender and flavors combine, about 8 hours.
Per Serving: 237 calories; 9.6 36.4 6.1 12 722 Full nutrition
ReviewsRead all reviews 2
I did not care too much for this soup. I found it bland (with a hint of thyme). I would make sure to use a really flavorful bouillon, maybe use more potatoes, and less corn.