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.
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.
Chef Tips
Be sure to add the parmesan cheese at the end of the cooking time to avoid sticking to the slow cooker.
Equipment Used
Nutrition Facts
Nutrition Facts
Slow Cooker Potato Soup
Serving Size
1 serving
Amount per Serving
Calories
247
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Cholesterol
26
mg
9
%
Sodium
1127
mg
49
%
Potassium
1050
mg
30
%
Carbohydrates
36
g
12
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
584
IU
12
%
Vitamin C
28
mg
34
%
Calcium
189
mg
19
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.