Description
A rich and velvety slow-cooked potato soup with a perfect balance of garlic, thyme, and cream.
Ingredients
Scale
- 5 lbs Russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup heavy cream
- 1 tbsp fresh thyme
- Salt and black pepper to taste
Instructions
- Place diced potatoes, onions, and garlic into the slow cooker.
- Pour in the vegetable broth and stir in the fresh thyme.
- Cover and cook on Low for 6 to 8 hours.
- Use an immersion blender or masher to partially blend the soup for thickness.
- Stir in the heavy cream and heat for another 30 minutes on low.
- Season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American