Description
A rich and velvety slow cooker potato soup infused with aromatic fresh rosemary and savory garlic. Perfect for a cozy, low-effort dinner.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 4 cups chicken or vegetable broth
- 4 tbsp unsalted butter, melted
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the cubed potatoes, diced onion, minced garlic, and fresh rosemary into the slow cooker.
- Pour the broth over the vegetables and stir in the melted butter.
- Cover the pot and cook on Low for 7-8 hours or High for 4 hours until the potatoes are fork-tender.
- Use a potato masher or fork to crush a portion of the potatoes directly in the pot to thicken the soup.
- Stir in the heavy cream, salt, and black pepper.
- Keep the slow cooker on the Low setting for an additional 20 minutes to heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American