Description
Cozy up with this Slow Cooker Rosemary-Potato Soup, a creamy delight perfect for chilly evenings. Infused with fresh rosemary and tender russet potatoes, this soup is not just a meal; it’s a warm embrace in a bowl. With minimal prep time, you can set it to cook and enjoy the comforting aromas filling your home, making it an ideal choice for family gatherings or cozy nights in.
Ingredients
Scale
- 4 cups russet potatoes, peeled and diced
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tablespoon fresh rosemary, chopped
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- Prepare the potatoes by peeling and dicing them into small chunks.
- In a skillet over medium heat, sauté the chopped onions until translucent. Add minced garlic and sauté for an additional minute.
- Transfer the sautéed onions and garlic to a slow cooker. Add diced potatoes and pour in vegetable broth until they are submerged.
- Season with fresh rosemary, salt, and pepper. Stir gently to combine.
- Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- Once cooked, blend the soup using an immersion blender until smooth.
- Serve hot with crusty bread or enjoy on its own.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg