The Ultimate Slow Cooker Potato Soup for Cold Winter Nights
A rich and velvety potato soup made effortlessly in a slow cooker. Perfect for cold weather, blending creamy textures with savory garlic and onion notes.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and diced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 4 tbsp unsalted butter, melted
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- Fresh chives for garnish
Instructions
- Place diced potatoes, onions, and minced garlic into the slow cooker insert.
- Pour chicken broth over the vegetables and stir to combine.
- Cover and cook on LOW for 6 to 8 hours until potatoes are tender.
- Use an immersion blender or potato masher to partially blend the soup to your desired consistency.
- Stir in the melted butter and heavy cream.
- Cook for an additional 30 minutes on LOW to heat through the dairy.
- Season with salt and pepper, then garnish with fresh chives before serving.