Comforting Slow Cooker Rosemary-Potato Soup Recipe

Slow Cooker Rosemary-Potato Soup is a delightful concoction that warms the soul and fills the belly. Imagine the comforting aroma of rosemary wafting through your kitchen, mingling with the creamy potatoes, creating a symphony of flavors that beckons you to take just one more spoonful.

This soup isn’t just a dish; it’s an experience that transports you back to cozy family dinners where laughter filled the air. Perfect for chilly evenings or any gathering, this hearty meal promises to impress even the pickiest of eaters while filling your kitchen with mouthwatering scents.

I once made this soup for a gathering, and my friends declared it “the most comforting hug in a bowl”—definitely a compliment I won’t forget!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Choose starchy varieties like Russets for the creamiest texture when blended.

• Fresh Rosemary: Use fresh rosemary if possible; its aroma elevates the soup’s flavor profile immensely.

• Vegetable Broth: Opt for low-sodium broth to control salt levels while enhancing flavors.

• Onion: A medium onion adds sweetness; sauté until translucent for maximum flavor before adding to the slow cooker.

• Garlic: Fresh garlic cloves provide a robust taste; chop finely for optimal infusion into the soup.

• Cream or Milk: Stir in heavy cream or milk at the end for an irresistibly rich texture.

• Pepper and Salt: Adjust seasoning according to taste; fresh ground pepper enhances overall flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Slow Cooker Rosemary-Potato Soup

Sauté Aromatics: Begin by sautéing chopped onions and minced garlic in a skillet over medium heat until fragrant and golden brown, about 5 minutes.

Add Potatoes and Broth: Transfer sautéed aromatics to your slow cooker. Add peeled and diced potatoes along with vegetable broth, ensuring all ingredients are submerged.

Season Generously: Sprinkle in chopped fresh rosemary, salt, and pepper. Stir everything together so each potato piece gets some love from those seasonings.

Set It and Forget It: Cover your slow cooker and set it on low heat for 6-8 hours or high heat for 3-4 hours until potatoes are tender enough to mash easily.

Blend It Up!: Once cooked, use an immersion blender directly in the slow cooker to puree the soup until smooth. For extra creaminess, stir in heavy cream or milk at this stage.

Taste Test Time!: Give your soup a final taste test; adjust seasoning if needed before serving hot with crusty bread on the side.

Enjoy this scrumptious Slow Cooker Rosemary-Potato Soup that will surely become a staple in your home!

Perfecting the Cooking Process

To ensure the best results, prepare your ingredients first. Chop potatoes and onions, then add them to the slow cooker before pouring in the broth. This sequence enhances flavor infusion while maximizing tenderness.

Add Your Touch

Feel free to swap out potatoes for sweet potatoes or add kale for extra nutrients. A sprinkle of cheese on top can also elevate this dish, adding creaminess and flavor.

Storing & Reheating

Store your soup in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stove or in the microwave until heated through, stirring occasionally.

Slow Cooker Rosemary-Potato Soup has been my go-to comfort food on chilly evenings, bringing joy and warmth to family gatherings.

FAQ

What potatoes are best for slow cooking?

Use Yukon Gold or Russet potatoes for their creamy texture and flavor during slow cooking.

Can I freeze Slow Cooker Rosemary-Potato Soup?

Yes, let it cool completely before transferring to freezer-safe containers for up to three months.

How can I thicken my soup?

Blend part of the soup with an immersion blender to achieve a thicker consistency without adding flour.

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Slow Cooker Rosemary-Potato Soup

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• Author: Jennifer
• Total Time: 0 hours
• Yield: Serves approximately 6

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Description

Slow Cooker Rosemary-Potato Soup is a creamy, aromatic delight that warms the heart and fills the belly. This comforting soup combines tender potatoes with fresh rosemary, creating a flavor-packed dish perfect for chilly evenings or family gatherings. Just set it and forget it in your slow cooker, allowing the ingredients to meld into a rich, satisfying bowl of comfort.

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Ingredients

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• 4 medium Russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 tablespoons fresh rosemary, chopped
• 1 cup heavy cream (or milk)
• Salt and pepper to taste

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Instructions

1. Sauté chopped onion and minced garlic in a skillet over medium heat until golden brown (about 5 minutes).
2. Transfer sautéed aromatics to a slow cooker and add diced potatoes and vegetable broth.
3. Season with chopped rosemary, salt, and pepper. Stir to combine.
4. Cover the slow cooker; cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
5. Blend the soup using an immersion blender until smooth, then stir in heavy cream or milk.
6. Taste and adjust seasoning before serving hot.

• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 300
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 40mg