6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 medium bell pepper chopped
2 cups of vegetable broth
3 garlic cloves, minced (or pressed)
Salt and pepper to taste
1 cup shredded cheese
3 tablespoons chopped fresh chives
Sour cream (optional)
Add the first 7 ingredients to the crock pot. For more flavor, add garlic powder, onion powder, Worcestershire sauce, thyme, and cayenne pepper. Pour almond milk until the potatoes are covered. Cook on high for 4 hours or low for 8 hours. Mash mixture until the soup becomes thickened to your liking. Add in the last ingredients: shredded cheese, chives, sour cream.
I like to include some dairy products for taste, but remember not to go overboard. Too much dairy adds a lot of fat and cholesterol to your diet. Use a light touch with the cheese and sour cream.
I hope you enjoy this soup as much as I do!