When you want to consume it, put the prepared ingredients in the slow cooker and freeze them.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds red potatoes, diced
- 1 (16 ounce) package frozen corn
- 3 tablespoons almond flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and ground black pepper to taste
- 6 cups chicken stock
- ¼ cup coconut milk
- 2 tablespoons ghee (clarified butter)
Instructions
- Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
- 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
| Calories | 237 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 722 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.