This Slow Cooker Potato Soup is a vegetarian alternative (that doesn't compromise on flavor one bit!)
5 cups vegetable broth, divided
2 lbs. white potatoes, peeled and roughly chopped
1 medium white onion, diced
3 Tablespoons unsalted butter
1/4 cup flour
1 cup shredded cheddar cheese
1 15-oz can chickpeas, drained and pat dry
1 Tablespoon olive oil
1 Tablespoon soy sauce, tamari for a gluten-free option
2 teaspoons sriracha
1 teaspoon maple syrup
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Prep Time: 10min | Cook Time: 240min
Add 4 cups of the broth, potato, and onion to a slow cooker. Cook on high for 3 to 4 hours, or on low for 6 to 8 (until potatoes are fork-tender).
Preheat oven to 400°F. Gently combine all of the Roasted Chickpeas ingredients and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, or until slightly crispy.
When potatoes are finished cooking, melt butter to a large skillet over medium heat. Whisk in flour and cook, whisking often, until flour begins to tan slightly (about 5 minutes). Whisk in remaining 1 cup of broth. Whisk this mixture into the crockpot of potatoes to thicken it. Stir in cheddar and season with salt and pepper to taste. Top with roasted chickpeas, a dollop of plain Greek yogurt, cheddar, and sliced green onions.
Stir in cheddar and season with salt and pepper to taste. Top with roasted chickpeas, a dollop of plain Greek yogurt, cheddar, and sliced green onions.
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