Description
Warm up your evenings with a bowl of Slow Cooker Rosemary-Potato Soup. This creamy, aromatic dish is made with tender Yukon Gold potatoes and fresh rosemary, providing comfort in every spoonful.
Ingredients
Scale
- 4 cups Yukon Gold potatoes, diced
- 3 sprigs fresh rosemary
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or whole milk)
- Salt and pepper to taste
Instructions
- Sauté the onions and garlic in a skillet over medium heat until translucent (about 5 minutes).
- Transfer the sautéed mixture to the slow cooker. Add the diced potatoes and vegetable broth until potatoes are submerged.
- Season with fresh rosemary sprigs, salt, and pepper; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Use an immersion blender to puree until smooth; stir in cream or milk before serving hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg