Description
A rich and velvety potato soup infused with fresh rosemary and mellowed garlic, slow-cooked to perfection for a comforting family meal.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 4 cups chicken or vegetable broth
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place cubed potatoes, minced garlic, and diced onions into the slow cooker.
- Pour in the broth and stir in the chopped fresh rosemary.
- Cover and cook on low for 7-8 hours or on high for 4 hours until potatoes are tender.
- Use a potato masher to crush about one-third of the potatoes directly in the pot to thicken the soup.
- Stir in the butter and heavy cream.
- Cook on low for an additional 30 minutes to heat the dairy through.
- Season with salt and black pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American