This Slow Cooker Potato Soup is creamy and comforting, and requires little effort – it’s the perfect weeknight meal for a chilly night!
It’s been cold here this week, and yesterday Doodle came home from school with a slight fever and rosy, pink cheeks. We heard that 60 kids at his school were out with the flu last week- so we’re keeping our fingers crossed that this virus doesn’t make it to our house. I’ve already had the crud twice since October, and I’m quite sure that’s my quota for the year.
In the meantime, we’re loading up on this slow cooker potato soup.
I love using herbes de provance in my potato soup – it’s a wonderful blend of flavors, including rosemary, basil, and lavender, among others. You should be able to locate it in the spice aisle at your local market. If you do not have herbes de provance, for this recipe you may substitute 1/2 teaspoon each of rosemary, thyme and oregano.
Potato soup is the Tall Boy’s favorite, but with this slow-cooker version, now I have no excuse not to make it more often. Really, who can resist a bowl of this comforting soup on a cold night? And anything I can garnish with bacon is a winner in my book.
- 6 large potatoes, peeled and cubed
- 1 large onion, diced
- 1 quart (32 ounces) chicken broth or vegetable broth
- 3 garlic cloves, minced
- ¼ cup butter
- 1½ teaspoons herbes de provence
- 1 teaspoon dried parsley
- 1 teaspoon marjarom
- salt and pepper, to taste
- 1 cup half-and-half (I used fat-free)
- 1 cup shredded cheese
- for garnish: green onion, crumbled bacon, additional cheese
- Combine all ingredients except for the half-and-half and cheese in the bowl of your slow cooker.
- Cook on high for 4 hours, or on low for 8 hours. Mash the potatoes with a potato masher until they are coarsely chopped and the soup is slightly thickened.
- Stir in half-and-half and cheese, and garnish as desired