4mediumonions, halved and thinly sliced (about 4 cups)
3mediumpotatoes, peeled and cut into 1-inch thick half moons
4cupsvegetable broth
¼cupdry sherry
1teaspoonpaprika
1teaspoondried thyme
2largebay leaves
1teaspoonsalt
¼teaspoonground black pepper
Pinchof saffron
Dashof Tabasco or pinch of cayenne (optional)
Instructions
Ideal slow cooker size: 5-Quart.
Combine onions, potatoes, broth, sherry and seasonings in your slow cooker.
Cover and cook on LOW until the potatoes and onions are tender, about 4 to 6 hours.
Remove the bay leaves.
Taste and adjust the seasonings as desired.
Recipe Notes
Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)2*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Spanish Potato Onion Soup Recipe
Amount Per Serving (1 -½ cups)
Calories 141Calories from Fat 11
% Daily Value*
Fat 1.2g2%
Carbohydrates 24.8g8%
Fiber 4.1g16%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.