Slow Cooker Rosemary-Potato Soup
Slow Cooker Rosemary-Potato Soup
Slow Cooker Rosemary-Potato Soup is a comforting and hearty dish that warms your soul. This creamy soup combines the earthy flavors of potatoes and fresh rosemary, making it a perfect choice for chilly days or anytime you crave a bowl of something delicious and satisfying.
Why You’ll Love This Slow Cooker Rosemary-Potato Soup
This slow cooker rosemary-potato soup is not just easy to prepare; it’s also packed with flavor. The potatoes create a creamy texture without needing too many additives; the fresh rosemary infuses the soup with a delightful herbaceous note. Plus, it’s a set-it-and-forget-it recipe—just throw the ingredients in the slow cooker and let it do the work for you. Perfect for busy weeknights or meal prepping, you can enjoy this wholesome soup at your convenience.
How to Make Slow Cooker Rosemary-Potato Soup
Ingredients:
- 4 cups Yukon Gold potatoes, diced
- 3 sprigs fresh rosemary
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or whole milk)
- Salt and pepper to taste
Step-by-Step Instructions:
- Sauté the onions and garlic in a skillet over medium heat until translucent, about 5 minutes.
- Transfer the sautéed mixture to the slow cooker. Add the diced potatoes and enough vegetable broth until the potatoes are submerged.
- Season the soup with fresh rosemary sprigs, salt, and pepper; stir gently to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Stir in cream or milk before serving it hot.
How to Serve Slow Cooker Rosemary-Potato Soup
Serve the slow cooker rosemary-potato soup in warm bowls, garnished with a sprig of rosemary or a sprinkle of freshly cracked black pepper. It pairs beautifully with crusty bread or a side salad for a complete meal. You can also serve this soup as an appetizer in smaller portions to kick off a lovely dinner.
How to Store Slow Cooker Rosemary-Potato Soup
To store leftover soup, let it cool completely and transfer it to airtight containers. The soup can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, simply place the soup in a pot on the stove over medium heat, adding a bit of water or broth if it has thickened too much.
Tips to Make Slow Cooker Rosemary-Potato Soup Perfect
- Use Yukon Gold potatoes for their creamy texture and flavor.
- Don’t overcook the soup; it should be just tender enough to blend smoothly.
- For added flavor, consider adding a sprinkle of cheese like Parmesan before serving.
Flavor Variations
Feel free to experiment with this recipe by adding other vegetables like carrots or celery. For an even heartier soup, include some beans or lentils. If you enjoy spicy food, a pinch of red pepper flakes or a dash of hot sauce can give it a nice kick.
Pro Tips for Success
- Make sure to chop the potatoes into uniform sizes for even cooking.
- For a dairy-free version, substitute heavy cream or milk with coconut milk or unsweetened almond milk.
- If you do not have fresh rosemary, dried rosemary can be used; however, use only about one-third of the amount since dried herbs are more concentrated.
FAQs About Slow Cooker Rosemary-Potato Soup
1. Can I use other types of potatoes?
Yes, you can substitute Yukon Gold potatoes with red potatoes or russet potatoes. Keep in mind that different potatoes may change the texture slightly.
2. Can I make this soup vegan?
Absolutely! Simply replace the heavy cream with a plant-based milk, such as almond or oat milk, and ensure to use vegetable broth without animal-derived ingredients.
3. How do I make the soup thicker?
If you prefer a thicker soup, you can add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) towards the end of the cooking process. Alternatively, you can reserve some cooked potatoes, mash them, and then stir them back into the soup.
Final Thoughts
Slow Cooker Rosemary-Potato Soup is a perfect dish for any occasion, whether it’s a cozy family dinner or meal prep for the week ahead. With its creamy texture and fragrant rosemary, it’s sure to be a hit with everyone at your table. Try this easy recipe, and enjoy the delightful flavors that come together with minimal effort.
Slow Cooker Rosemary-Potato Soup
Ingredients
Main Ingredients
- 4 cups Yukon Gold potatoes, diced For creamy texture
- 3 sprigs fresh rosemary For flavor infusion
- 4 cups low-sodium vegetable broth Keep sodium low for better flavor control
- 1 medium onion, diced Adds depth of flavor
- 3 cloves garlic, minced For aromatic flavor
- 1 cup heavy cream (or whole milk) For creaminess
- Salt and pepper to taste For seasoning
Instructions
Preparation
- Sauté the onions and garlic in a skillet over medium heat until translucent, about 5 minutes.
- Transfer the sautéed mixture to the slow cooker. Add the diced potatoes and enough vegetable broth until the potatoes are submerged.
- Season the soup with fresh rosemary sprigs, salt, and pepper; stir gently to combine.
Cooking
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the potatoes are tender.
Blending and Serving
- Use an immersion blender to puree the soup until smooth.
- Stir in cream or milk before serving it hot.
