Description
A luxurious slow cooker potato soup featuring a velvety base and a bold, savory creamy garlic sauce finish.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 6 cloves garlic, minced (divided)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt 2 tablespoons of butter in a skillet over medium heat; sauté onions and 2 cloves of minced garlic until translucent.
- Place cubed potatoes, sautéed onions/garlic, and chicken broth into the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- In a small saucepan over low heat, whisk together heavy cream, the remaining 4 cloves of minced garlic, and Parmesan cheese until smooth.
- Use a potato masher to crush a small portion of the potatoes in the crockpot to thicken the broth.
- Stir the creamy garlic sauce into the slow cooker.
- Simmer on low for an additional 20 minutes to blend flavors.
- Season with salt and black pepper to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American