Slow Cooker Rosemary-Potato Soup

There’s nothing quite like the comforting warmth of a bowl of soup, especially when it’s creamy, hearty, and infused with the fragrant aroma of fresh herbs. Slow Cooker Rosemary-Potato Soup is a delicious, easy-to-make dish that combines tender potatoes, rich broth, and the earthy flavor of rosemary into a velvety, soul-warming soup. The slow cooker makes this recipe even more convenient, allowing you to toss in the ingredients and let them slowly cook to perfection while you go about your day.

This soup is perfect for chilly fall and winter evenings, providing all the comfort of a classic potato soup with the added depth of rosemary. It’s rich without being too heavy, with a creamy texture that comes from pureeing the potatoes and broth together. You can make it dairy-free by using coconut milk or almond milk instead of cream, or you can opt for a rich and indulgent finish with heavy cream or sour cream. However you choose to make it, Slow Cooker Rosemary-Potato Soup is sure to become a family favorite.

I love making this soup on busy days because it requires minimal prep and can simmer away in the slow cooker while I focus on other things. The slow, gentle cooking brings out the best in the ingredients, resulting in a deeply flavorful soup that tastes like it’s been simmering all day (because it has!). Whether you’re serving it as a main course or as part of a larger meal, this rosemary-potato soup is a cozy, satisfying dish that everyone will love.

Why You’ll Love This Slow Cooker Rosemary-Potato Soup

1. Easy and Convenient: The slow cooker does all the work, making this recipe incredibly simple and perfect for busy days.
2. Rich and Comforting: The potatoes create a naturally creamy texture, and the rosemary adds a fragrant, earthy note that elevates the flavor of the soup.
3. Versatile: You can easily customize this recipe to suit your dietary preferences, making it gluten-free, dairy-free, or even vegan.
4. Great for Meal Prep: This soup stores and reheats beautifully, making it perfect for meal prep or leftovers throughout the week.
5. Perfect for Cold Weather: This hearty soup is ideal for warming up on chilly fall or winter nights, and it pairs well with crusty bread or a simple salad.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 6-8 hours on low or 3-4 hours on high
• Total time: 6-8 hours and 15 minutes
• Yield: Serves 6-8
• Serving Size: Approximately 1 1/2 cups of soup per serving

Nutritional Information (per serving)

• Calories: 350 kcal
• Carbs: 45g
• Protein: 8g
• Fat: 15g
• Fiber: 6g
• Sugar: 4g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

Here’s what you’ll need to make this delicious Slow Cooker Rosemary-Potato Soup:

For the Soup:

• 4-5 medium russet potatoes, peeled and chopped into 1-inch cubes
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth for extra flavor)
• 1 cup heavy cream (or half-and-half, milk, or coconut milk for a dairy-free version)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing the onion and garlic)
• 1 tablespoon unsalted butter (optional, for extra richness)

Optional Add-Ins and Variations:

• 2 stalks celery, diced (for extra flavor and texture)
• 1 carrot, diced (adds sweetness and color)
• Cooked bacon or sausage, crumbled, for a smoky, meaty flavor
• Shredded cheddar cheese, for a cheesy finish
• Chopped fresh parsley or chives, for garnish
• Sour cream or Greek yogurt, for added creaminess when serving
• Crispy croutons or toasted bread, for topping
• Leeks, for a sweeter, oniony flavor
• White beans or lentils, for added protein and fiber

For Serving:

• Fresh rosemary sprigs, for garnish
• Crusty bread or garlic bread, for dipping
• Grated Parmesan cheese or cheddar, for sprinkling on top

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Peel and Chop the Potatoes:

Begin by peeling the russet potatoes and chopping them into roughly 1-inch cubes. Make sure the pieces are even in size so they cook uniformly in the slow cooker.

2. Chop the Onion and Garlic:

Finely chop the onion and garlic. If you’re adding celery and carrots, dice them into small, even pieces as well.

Step 2: Sauté the Onion and Garlic

1. Heat the Olive Oil:

In a small skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for 3-4 minutes, until it becomes soft and translucent.

2. Add the Garlic:

Add the minced garlic to the skillet and sauté for another 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

3. Optional – Add the Celery and Carrot:

If you’re using celery and carrot, add them to the skillet and sauté for 3-4 minutes to soften slightly before adding them to the slow cooker.

Step 3: Add Ingredients to the Slow Cooker

1. Combine Potatoes and Vegetables:

Transfer the chopped potatoes, sautéed onion and garlic (and any optional vegetables) into the slow cooker.

2. Add the Broth:

Pour 4 cups of vegetable broth (or chicken broth) over the potatoes and vegetables. The broth should just cover the potatoes. If needed, add a bit more broth or water to ensure everything is submerged.

3. Add the Herbs and Spices:

Stir in 1 tablespoon of fresh rosemary, 1 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, and season with salt and pepper to taste. The rosemary will infuse the soup with its earthy, aromatic flavor as it cooks.

Step 4: Cook the Soup in the Slow Cooker

1. Set the Slow Cooker:

Cover the slow cooker and cook the soup on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and can be easily mashed with a fork.

2. Check for Doneness:

Once the cooking time is up, check the potatoes for tenderness. They should be fully cooked and soft, ready to be blended into a creamy soup.

Step 5: Blend the Soup

1. Use an Immersion Blender:

For a smooth, creamy soup, use an immersion blender to blend the soup directly in the slow cooker until it reaches your desired consistency. You can blend it completely for a silky texture or leave some chunks of potato for a heartier soup.

2. Alternatively, Use a Stand Blender:

If you don’t have an immersion blender, carefully ladle the soup into a stand blender in batches, blending until smooth. Be sure not to overfill the blender, as hot liquids can expand and cause splatters.

Step 6: Add Cream and Finish the Soup

1. Stir in the Cream:

Once the soup is blended, stir in 1 cup of heavy cream (or your preferred dairy or non-dairy milk) to give the soup a rich, velvety texture. For an extra indulgent touch, you can also stir in 1 tablespoon of butter.

2. Taste and Adjust Seasonings:

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or rosemary to suit your taste.

Step 7: Garnish and Serve

1. Garnish with Fresh Herbs:

Ladle the soup into bowls and garnish with freshly chopped parsley, chives, or a small sprig of rosemary for a pop of color and flavor.

2. Serve with Crusty Bread:

Serve the soup with slices of crusty bread or garlic bread on the side for dipping. You can also top the soup with crispy croutons for added texture.

3. Add Optional Toppings:

For a more indulgent soup, top with shredded cheddar cheese, a dollop of sour cream, or crumbled bacon for extra flavor.

Step 8: Enjoy Your Slow Cooker Rosemary-Potato Soup

This soup is best enjoyed warm, right out of the slow cooker. It’s a comforting, satisfying meal that’s perfect for cold weather or any time you’re craving something rich and creamy.

How to Serve

• As a Main Course: Serve this soup as a main dish, paired with a side of crusty bread or a fresh green salad. It’s filling enough to be a meal on its own.
• As a Starter: Serve smaller portions of the soup as an elegant starter for a dinner party or holiday meal.
• With Toppings: Garnish the soup with crumbled bacon, shredded cheese, or a drizzle of olive oil for extra richness and flavor.
• For Meal Prep: This soup is perfect for meal prep. Make a big batch, store it in individual containers, and enjoy it throughout the week.

Additional Tips for Success

1. Don’t Skip Sautéing the Onions and Garlic: While it may be tempting to throw everything into the slow cooker without sautéing the onions and garlic, this step adds depth of flavor to the soup. Sautéing the onions brings out their sweetness, and garlic becomes more aromatic when briefly cooked in oil.
2. Choose the Right Potatoes: Russet potatoes are ideal for this recipe because they break down easily and create a naturally creamy texture. However, you can also use Yukon gold potatoes for a slightly different flavor and texture—they’re waxier and result in a smoother, silkier soup.
3. Control the Consistency: If you like your soup thicker, reduce the amount of broth slightly or add more potatoes. For a thinner consistency, add extra broth or cream after blending.
4. Use Fresh Rosemary: Fresh rosemary provides a stronger, more vibrant flavor than dried rosemary, but if you only have dried rosemary on hand, reduce the amount to avoid overpowering the soup.
5. Blend Carefully: If you’re using a stand blender, be cautious when blending hot liquids. Always blend in small batches and cover the blender lid with a towel to prevent splatters.

Recipe Variations

This Slow Cooker Rosemary-Potato Soup is versatile and can be adapted to suit different tastes and dietary preferences. Here are a few variations to try:

1. Vegan Rosemary-Potato Soup:

To make this soup vegan, use vegetable broth and replace the heavy cream with coconut milk, almond milk, or another plant-based milk. You can also skip the butter and use extra olive oil for richness.

2. Cheesy Rosemary-Potato Soup:

For a cheesy twist, stir in 1-2 cups of shredded cheddar cheese or Gruyère after blending the soup. The cheese will melt into the soup, creating a rich, cheesy flavor that pairs beautifully with the creamy potatoes.

3. Bacon-Potato Soup:

Add a smoky, savory flavor to the soup by including crispy bacon. Cook the bacon separately and crumble it on top as a garnish, or stir it into the soup before serving.

4. Loaded Potato Soup:

For a “loaded” version of this soup, garnish each bowl with sour cream, shredded cheese, chives, and bacon—just like a loaded baked potato!

5. Potato-Leek Soup:

For a variation on the classic, replace the onion with leeks. Leeks have a milder, sweeter flavor that pairs perfectly with the creamy potatoes.

Freezing and Storage

Storing Leftovers:

Store any leftover Rosemary-Potato Soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as the soup sits, making it even more delicious the next day. To reheat, simply warm the soup on the stovetop over low heat or in the microwave.

Freezing:

This soup freezes well! Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop. If the soup is too thick after thawing, add a bit of extra broth or cream to loosen it up.

Special Equipment

• Slow Cooker: A slow cooker is essential for this recipe. A 6-quart slow cooker works well for this amount of soup, but you can adjust the size depending on your needs.
• Immersion Blender: An immersion blender makes it easy to blend the soup directly in the slow cooker without transferring it to a blender. This tool is perfect for achieving a smooth, creamy consistency.
• Ladle: For serving the soup into bowls.

Frequently Asked Questions

1. Can I make this soup on the stovetop?

Yes! If you don’t have a slow cooker, you can make this soup on the stovetop. Simply simmer the potatoes, broth, and herbs in a large pot over medium heat for about 25-30 minutes, or until the potatoes are tender. Then blend the soup and stir in the cream as directed.

2. Can I use sweet potatoes instead of russet potatoes?

Yes! Sweet potatoes will give the soup a slightly different flavor and a beautiful orange hue. Keep in mind that sweet potatoes have a softer texture, so the soup may be a bit smoother than if you use russet potatoes.

3. How can I make the soup thicker?

If you prefer a thicker soup, reduce the amount of broth slightly or increase the number of potatoes. You can also stir in a bit of cornstarch slurry (cornstarch mixed with water) at the end to thicken the soup.

4. Can I use milk instead of cream?

Yes, you can use milk, half-and-half, or even a non-dairy milk like almond or coconut milk in place of heavy cream. Just keep in mind that using a lighter milk will result in a less creamy texture.

5. How can I add more protein to this soup?

For extra protein, add cooked chicken, bacon, or sausage to the soup. You can also stir in white beans or lentils for a plant-based protein boost.

Conclusion

Slow Cooker Rosemary-Potato Soup is the ultimate comfort food for cold weather, combining the creamy richness of potatoes with the fragrant flavor of rosemary. This easy, slow cooker recipe requires minimal effort but delivers maximum flavor, making it a great option for busy days, meal prepping, or feeding a crowd. With its versatility and simple ingredients, it’s a dish that you can customize to suit your preferences, whether you’re making it vegan, cheesy, or loaded with toppings.

I hope you enjoy making and serving this delicious, hearty soup as much as I do! It’s the perfect dish to warm up with on a chilly day, and it pairs beautifully with crusty bread or a fresh salad for a complete meal.

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