3-Ingredient Onion and Potato Soup Directions:
Peel the onions and slice them thinly from root to tip into long, even slices.
Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
Spread the sliced onions evenly across the bottom of a 6-quart slow cooker.
Add the potato chunks in an even layer over the onions.
Pour the beef broth over the onions and potatoes until the vegetables are mostly submerged.
Press the vegetables down gently with the back of a spoon.
Cover with the lid and cook on LOW for 8 hours or on HIGH for 4 hours until the onions are very soft and the potatoes are fork-tender.
Stir gently from the bottom to distribute the softened onions through the broth.
Ladle into bowls and serve hot, making sure each serving includes broth, onions, and potato chunks.
Optional: season at the table with salt or black pepper.
WW Points Calculation
Yellow onions: 0.00
Russet potatoes: 0.00
Swanson Beef Broth, 6 cups: 0.00
Points Information:
Total Points: 0.00
Servings: 6 servings (about 1 1/2 cups each)
Points per serving: 0.00
Nutrition Information
Calories: 185
Fat: 0.1 g
Protein: 6.5 g
Carbohydrates: 40.1 g
Sugar: 5.2 g
Sodium: 835 mg
I'm waiting for your comments! Enjoy!
