Description
A velvety slow cooker potato soup infused with aromatic rosemary and pungent garlic. This recipe uses the natural starch of the potatoes for a rich, thick consistency.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place cubed potatoes, minced garlic, and chopped rosemary in the slow cooker.
- Pour in the broth until potatoes are covered.
- Cover and cook on low for 7-8 hours or high for 3-4 hours until potatoes are tender.
- Remove 2 cups of cooked potatoes and a small amount of broth; blend or mash until smooth.
- Stir the mashed potatoes back into the slow cooker to thicken the soup.
- Stir in heavy cream and butter; cook on low for an additional 30 minutes.
- Season with salt and black pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American