Slow Cooker Rosemary Potato Soup
A hearty and creamy potato soup infused with fresh rosemary, perfect for a comforting meal made in your slow cooker.
Ingredients
Main
- 3 pounds russet potatoes (peeled and cubed)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 6 cups vegetable or chicken broth
- 2 tablespoons fresh rosemary (finely chopped)
- 1 teaspoon dried thyme
- 2 bay leaves bay leaves
- to taste Salt and black pepper
- 1 cup heavy cream
- 4 tablespoons butter
- ½ cup sour cream
- 1 cup shredded cheddar cheese (optional)
Instructions
- Add potatoes, onion, and garlic to slow cooker. Sprinkle rosemary, thyme, bay leaves, salt, and pepper.
- Pour broth over ingredients. Cover and cook on LOW for 6-8 hours until potatoes are tender.
- Remove bay leaves, mash half the potatoes, then stir in butter, heavy cream, sour cream, and cheese. Adjust seasoning.
Notes
For extra flavor, top with bacon bits, chives, or additional cheese before serving.