Ingredients
Units
Scale
- 3 pounds baby potatoes, (red or gold), halved or quartered
- 1 lg. onion, finely minced
- 2 stalks celery, finely minced
- 4 med. carrots, finely minced
- 4 cups vegetable or chicken broth, (Homemade if you have it, but store-bought works, too.)
- 1 Tablespoon minced garlic
- 1 Tablespoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- salt and pepper, to taste
- 1 cup heavy cream
- optional garnishes: chives, parsley, grated Cheddar, crumbled bacon
Instructions
- Wash the baby potatoes and cut them in halves or quarters. Go for bite-sized pieces that are all roughly the same size.
- Mince onion, celery, carrots and garlic. I make quick work of this task by chopping them finely in my food processor. I want the flavor and nutrition of these aromatic veggies in my broth. But, it’s not always a great idea for other members of my family to “see” big chunks of vegetables in their soup. By mincing them finely, the carrots, celery and onion will all but melt away into your broth.
- Arrange the baby potatoes evenly into the bottom of your crock pot.
- Add the minced vegetables in a layer over the potatoes.
- Sprinkle the seasonings on top of the vegetables.
- Pour the vegetable broth over everything.
- Put the lid on the slow cooker.
- Set the slow cooker on high and cook the soup for about 2.5 hours. Or, set it on low and let the soup cook for 4 to 5 hours.
- When the potatoes are cooked through (fork tender), use an immersion blender to blend somewhere between 1/3 and 1/2 of the soup until it’s creamy and smooth. (If you don’t have an immersion blender, ladle the amount of soup you want to blend into the pitcher of your regular blender. Carefully blend until you achieve the smooth, creamy texture you want. Be sure to follow the manufacturer’s instructions and precautions for blending hot food in your specific blender. then add the puree back to the slow cooker with the rest of the soup.)
- Pour the heavy cream into the crock pot and add salt and pepper to taste.
- Stir everything together until you have the creaminess and thickness that you love. (If you want the potato soup thinner, you can add a little vegetable stock or extra cream.)
- Serve with your favorite garnishes.
- Prep Time: 10 min
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American