Slow Cooker Alfredo Potato Soup with hearty potatoes, tangy parmesan cheese and a hint of garlic is a cozy bowlful of comfort food ready to warm you on a cold winter night, made easy in the slow cooker.
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Slow Cooker Potato Soup

Slow Cooker Potato Soup with hearty potatoes, tangy parmesan cheese and a hint of garlic is a cozy bowlful of comfort food ready to warm you on a cold night, made easy in the slow cooker.
Course Main Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 247kcal
Author Christine Mello

Equipment

Ingredients

  • 3 pounds potatoes peeled and cut into 1-inch cubes
  • 1 medium yellow onion chopped
  • 4 cloves minced garlic
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 medium bay leaf
  • 1 tsp dried thyme
  • 4 cups vegetable broth
  • 1-1/2 cups half and half or cream
  • 1/4 cup grated parmesan cheese
  • cooked broccoli, chopped sun-dried tomatoes and parmesan cheese for topping optional

Instructions

  • Place potatoes, onions, garlic, salt, pepper, bay leaf and thyme into bottom of 6 - 8 quart slow cooker. Pour broth over ingredients and stir. Cover with lid.
  • Cook on High for 3 - 4 hours or Low for 6 - 8 hours until potatoes are tender. Remove bay leaf.
  • Stir in half and half and parmesan cheese until combined. Using an immersion blender, blend soup until smooth. Or transfer in batches to blender and puree until smooth.
  • Ladle into soup bowls and add toppings before serving.

Notes

Be sure to add the parmesan cheese at the end of the cooking time to avoid sticking to the slow cooker.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 36g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 1127mg | Potassium: 1050mg | Fiber: 6g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 28mg | Calcium: 189mg | Iron: 8mg