Slow Cooker Rosemary-Potato Soup
This Slow Cooker Rosemary-Potato Soup is a creamy and comforting dish that highlights the savory flavors of fresh rosemary and Yukon Gold potatoes. Easy to prepare, this soup simmers in your slow cooker to create a delightful meal that’s perfect for any occasion.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Slow Cooker Rosemary-Potato Soup
This recipe is an incredible blend of rich flavors and simple ingredients. The tender potatoes paired with aromatic rosemary create a harmonious taste that warms the soul. Plus, this soup is versatile, making it suitable for a cozy family dinner or a meal prep option for a busy week. With minimal hands-on time, you can spend more time enjoying your home while this soup does its thing in the slow cooker!
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 vegetable broth until the potatoes are submerged.
- Season with fresh rosemary sprigs, salt, and pepper; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth; stir in cream or milk before serving hot.
How to Serve Slow Cooker Rosemary-Potato Soup
Serve this delicious soup hot, topped with freshly ground black pepper or a sprinkle of additional chopped rosemary for garnish. Pair it with crusty bread or a side salad for a complete meal. This soup is not just satisfying; it warms up perfectly for leftovers, making it a practical choice for lunch or dinner.
How to Store Slow Cooker Rosemary-Potato Soup
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you need to keep the soup longer, consider freezing it in portioned containers. Thaw in the refrigerator overnight before reheating on the stovetop or microwave until warmed through.
Tips to Make Slow Cooker Rosemary-Potato Soup Perfect
- Select firm, fresh Yukon Gold potatoes for the best texture. Avoid any that are soft or sprouting.
- Adjust the thickness of the soup by varying the amount of heavy cream or milk added. For a lighter option, use whole milk instead.
- For an extra flavor boost, consider adding a splash of lemon juice before serving to brighten the taste.
Flavor Variations
You can customize this soup with various ingredients. Try adding:
- Veggies: Carrots, celery, or leeks can enhance the flavor and nutrition.
- Cheese: Stir in grated cheddar cheese for a cheesy touch.
- Protein: Add cooked turkey bacon or diced chicken ham for additional heartiness.
- Herbs: Experiment with thyme or sage for different flavor profiles.
Pro Tips for Success
- Chop the potatoes uniformly so they cook evenly and blend smoothly.
- If you want a chunkier soup, reserve some potato pieces before blending and stir them in after pureeing.
- After pureeing, taste the soup and adjust seasoning with additional salt, pepper, or herbs according to your preference.
FAQs About Slow Cooker Rosemary-Potato Soup
Can I use other types of potatoes?
Yes, while Yukon Gold potatoes give a creamy texture, you can substitute them with red potatoes or russets. Just keep in mind that russets might yield a slightly different texture.
Is this soup gluten-free?
Absolutely! All the ingredients in this recipe are gluten-free, making it a suitable option for those with gluten sensitivities.
Can I make this soup vegetarian?
Yes, simply use vegetable broth, as listed in the ingredients. This recipe is already vegetarian-friendly, making it a great choice for everyone.
Final Thoughts
This Slow Cooker Rosemary-Potato Soup is a simple yet flavorful dish that brings comfort to any meal. With easy ingredients and minimal effort, it is perfect for a busy lifestyle. Whether enjoyed on a chilly evening or as leftovers for lunch, this soup is sure to become a family favorite. Get your slow cooker ready and savor the delightful flavors of this creamy soup!
Slow Cooker Rosemary-Potato Soup
Ingredients
Method
- 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 vegetable broth until the potatoes are submerged.
- Season with fresh rosemary sprigs, salt, and pepper; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth; stir in cream or milk before serving hot.