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About this Recipe
✓ 6 cups russet potatoes (peeled and chopped)
✓ 3 cups carrots (peeled and chopped)
✓ 1 cup yellow onion (sliced thinly)
✓ 1 cup tomatoes (canned and Italian seasoned)
✓ 1/2 cup coconut oil
✓ 2 tablespoons garlic powder
✓ 1 tablespoon medium chili powder
✓ 1 tablespoon sea salt
✓ Set on low for 4-6 hours until veggies are soft and can be blended into cream soup easily
✓ If desired, blend using an immersion or standard blender
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