Slow Cooker Rosemary-Potato Soup
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. Perfect for family gatherings or cozy nights in, this recipe is not only easy to prepare but also a delightful way to bring everyone together around the table.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 49 minute
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
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.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For added flavor, sauté the onions and garlic before adding them to the slow cooker. Feel free to customize by adding carrots or celery for extra veggies, or use herbs like thyme for a unique twist. This soup can be reheated easily on the stove or microwave.