Directions:
- Place oil in pot and cook carrot, celery and onion on stovetop for 7 minutes. Transfer to slow cooker and add potatoes to bowl. Pour broth over top and add bay leaf, thyme and paprika. Cover and cook on HIGH for 1 1/2 hours or LOW for 3 hours or until potatoes are cooked through. Stir in corn and milk. Cover and cook for 1 hour or until heated through. In a small bowl, stir together cornstarch and wine and whisk into soup. Cook an additional 10 minutes. Stir in thyme and salt. Gently mash the soup until slightly thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1400.19 Kcal (5862 kJ) | ||
| Calories from fat | 242.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.95g | 41% | |
|---|---|---|---|
| Cholesterol | 9.88mg | 3% | |
| Sodium | 2400.68mg | 100% | |
| Potassium | 3977.82mg | 85% | |
| Total Carbs | 231.53g | 77% | |
| Sugars | 56.88g | 228% | |
| Dietary Fiber | 26.59g | 106% | |
| Protein | 55.91g | 112% | |
| Vitamin C | 176.8mg | 295% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 0.7mg | 4% | |
| Calcium | 1173.8mg | 117% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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