Prepare ahead, freeze, and dump in the slow cooker on the day you want to enjoy.

Gallery

Recipe Summary

prep:
10 mins
cook:
8 hrs
total:
8 hrs 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.

    Advertisement
  • 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.

Nutrition Facts

237 calories; protein 6.1g; carbohydrates 36.4g; fat 9.6g; cholesterol 11.7mg; sodium 722.2mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2018
Used butter instead of Gee and used extra garlic because allergic to onions. I Did not freeze ahead but cooked it on the stove and it was great. Read More

Most helpful critical review

Rating: 2 stars
10/10/2018
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. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/21/2018
Used butter instead of Gee and used extra garlic because allergic to onions. I Did not freeze ahead but cooked it on the stove and it was great. Read More
Rating: 2 stars
10/10/2018
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. Read More
Advertisement