Slow Cooker Garlic Cream Potato Soup
Let the slow cooker do the work with this creamy, rich garlic cream potato soup. It is the perfect cozy, comforting dinner for chilly weeknights.
Equipment
- Slow cooker (6-quart or bigger)
- Immersion blender or potato masher
Ingredients
- 3 pounds russet potatoes peeled and diced
- 6 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
Garnish:
- Chopped green onions
- Shredded cheddar cheese
- Crispy bacon bits
Instructions
- Add the potatoes and garlic to the slow cooker.
- Pour the broth over the potatoes.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 4 hours, until the potatoes are soft enough to mash easily.
- Puree the soup in the slow cooker with an immersion blender until smooth. (Or use a potato masher to create a chunkier texture.)
- Add the heavy cream and season with salt and pepper to taste.
- Let the soup sit in the slow cooker for 10 minutes to heat the cream through.
- Ladle into bowls and serve with desired toppings.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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