Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Shredded cheese and chopped spring onions for garnish
Instructions
- Add potatoes, onion, garlic, broth, salt, and pepper into the crock pot.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a hand blender to puree the soup until smooth.
- Stir in butter and milk, heat through.
- Serve hot, garnished with cheese and spring onions.
Notes
- Can be made with alternative milk for dairy-free version
- For thicker soup, blend less or add a dollop of sour cream
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg