4 medium russet potatoes, peeled, cooked, cut in chunks
4 c. chicken broth
4 chicken bouillon cubes
1 T. garlic powder
2 T. onion powder
1 T. rosemary, chopped
salt
Place everything in crockpot, except salt and rosemary. Cook on low 2-4 hours. When done, use a hand blender to make smooth. Blend in rosemary and salt. Cool and enjoy!
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