Slow Cooker Garlic Cream Potato Soup

When the temperature drops, I crave this garlic cream potato soup. It’s super rich and full of flavor and basically cooks itself!

The best part about making this soup in the slow cooker is that you can set it and forget it on busy weeknights. Throw everything in and let it simmer. Then just stir in the cream before serving.

My family loves the creamy texture and the taste of roasted garlic. It’s such a hearty, satisfying dinner and no one ever leaves any leftovers!

Why You Will Love This Recipe

• The slow cooker makes this easy to prepare.
• Super creamy and silky.
• Full of savory garlic flavor.
• Great for meal prep!
• Easy to customize with additional toppings.

Ingredients You Need

These are the simple ingredients you’ll need to make this delicious soup:

• Russet potatoes: Russet potatoes will break down as they cook giving the soup a thick consistency.
• Garlic: Minced fresh garlic adds a delicious flavor as the soup simmers.
• Chicken broth: Use a good quality chicken broth for the best results.
• Heavy cream: The cream is added at the end to make the soup extra creamy.

How to Make It

Follow these easy steps to make this slow cooker soup.

Prep the vegetables

Peel and chop your potatoes into even pieces. Mince your garlic finely.

Load the slow cooker

Place the potatoes and garlic in the bottom of your slow cooker. Add the chicken broth. The potatoes should be covered with the liquid.

Cook until tender

Cover and cook on low for 6-7 hours or on high for 4 hours. When done, the potatoes should be fork tender.

Blend the soup

Use an immersion blender to puree the soup to your desired consistency. Or, use a potato masher if you like a chunkier texture.

Add the cream

Mix in the heavy cream and a small amount of salt and pepper to taste.

Heat for another 10 minutes or so, then ladle into bowls to serve.

Tips for the Best Results

• Yukon gold potatoes work well if you’d like to have a slightly sweeter and richer soup.
• Don’t add the cream at the beginning, or it may curdle while it cooks for a long time.
• Add crispy bacon crumbles and shredded sharp cheddar cheese for a loaded potato feel.
• If you want a thinner soup, just mix in a little extra warm broth.
• Taste the soup after pureeing before adding salt, because different broths have different amounts of salt in them.

Storage Instructions

• Store: Store any cooled, leftover soup in a covered container in the refrigerator for up to 4 days.
• Freeze: Not recommended since the heavy cream will break and become grainy when defrosted.
• Reheat: Heat in a saucepan over medium-low heat, stirring often, until hot.

Serving Suggestions

• Crusty garlic bread makes a great side for scooping up creamy soup from the bowl.
• Serve with a simple green salad dressed in a light vinaigrette.
• Sprinkle chopped chives or green onion on top for a pop of color.
• Serve with half a turkey sandwich on toasted bread for a classic deli lunch.