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.