Slow Cooker Potato Soup
  • 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
  1. Combine all ingredients except for the half-and-half and cheese in the bowl of your slow cooker.
  2. 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.
  3. Stir in half-and-half and cheese, and garnish as desired
Recipe by Kitchen Meets Girl at