Slow Cooker Creamy Potato Soup

1 teaspoon olive oil

1 cup chopped onion

1 tablespoon chopped scallions (white parts only)

5 cups diced peeled russet potatoes (about 5 medium)

2 celery stalks, chopped

2 cloves garlic, minced

4 cups chicken broth [alternately, use low-sodium veggie broth to make this vegetarian]

1/2 teaspoon pepper

1/4 teaspoon herbes de Provence

pinch rubbed sage

1/4 cup organic half-and-half

1 cup cooked sausage or bacon, chopped [optional]

shredded cheese for garnish

1. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and scallions and cook until softened, about five minutes.

2. In a 4-quart slow cooker bowl, add together the cooked onions and scallions, diced potatoes, chopped celery, and minced garlic. Top with the chicken broth. Season with pepper, herbes de Provence, and rubbed sage (optional).

3. Cook on low for 6-7 hours.

4. Thirty minutes before eating, puree the soup using an immersion blender, or in batches using a blender (being careful to allow steam to escape from the blender). Add the soup back in to the slow cooker. Stir in the half-and-half. Cook for an additional half-hour.

5. Stir in cooked sausage or bacon, if desired.

6. Top with shredded cheese and serve.