Tri Potato Soup
2 Tbsp Olive oil
1 large Onion (yellow), chipped
Combine in a 4 quart or larger Crock Pot Cover and cook 10 min
1 large or 2 medium Russet Potato peeled and chopped
2 Yukon gold potatoes, peeled and chopped
1 Sweet Potato peeled and chopped
4 cups chicken broth
2 cups water
1/4 cup butter
1/2 tsp salt
1/2 tsp Garlic salt
2 tsp fresh rosemary chopped or 1/2 test dried rosemary
Add all to onion mix. Cook on low 6 to 8 hours. Let cool for about 10 min. Puree mixture in blender or food processor. This will need to be done in batches. Server with grated cheese or garnished with fresh rosemary
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