Wednesday, February 22, 2012

Crockpot potato soup with pesto

Another easy win for dinner.

3 cloves garlic, minced
2 tablespoons olive oil
5-6 medium Yukon Gold (or other) potatoes, peeled and diced
6 cups broth

Place the oil and garlic in the crockpot and turn to High and cover while prepping the potatoes. Add the potatoes and broth, stir, and cook on Low for 4-6 hours. Puree (in a food processor or with a stick blender). Serve with a spoonful of pesto swirled in, and salt and pepper to taste.

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