As the seasons change and the weather cools down, there’s nothing quite like a warm, comforting bowl of potato soup to lift your spirits. This 4-Ingredient Slow Cooker Late September Supper Club Silky Velvet Garlic Cream Potato Soup made with cubed Mountain Rose potatoes is the perfect dish to prepare for a cozy gathering or a comforting family dinner. With minimal effort and simple ingredients, you’ll have a delicious meal waiting for you.
Why Make This Recipe
This recipe is not only easy to make but also incredibly satisfying. The combination of creamy, garlic-infused broth and tender potatoes creates a rich and velvety texture. Plus, using a slow cooker means you can set it and forget it, giving you more time to enjoy the things you love. It’s a perfect choice for busy weeknights or leisurely weekends.
How to Make 4-Ingredient Slow Cooker Late September Supper Club Silky Velvet Garlic Cream Potato Soup
Ingredients:
- 2 pounds cubed Mountain Rose potatoes
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, optional for extra richness
- Chopped chives, shredded cheddar, or cooked bacon for serving, optional
Directions:
- Add the cubed Mountain Rose potatoes, chicken broth, minced garlic, salt, and black pepper to a 6-quart oval slow cooker. Stir once to combine, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
- Once the potatoes are soft, use an immersion blender to blend the soup directly in the slow cooker until mostly smooth and velvety, leaving just a little texture if you like. If using butter, blend that in now.
- Stir in the heavy cream, cover again, and cook on low for 15 to 20 minutes more, just until heated through. Do not boil after adding the cream.
- Taste and adjust seasoning if needed, then ladle into bowls and serve hot with any toppings you like.
Variations & Tips
How to Serve 4-Ingredient Slow Cooker Late September Supper Club Silky Velvet Garlic Cream Potato Soup
Serve this potato soup hot, and enhance its flavor with your favorite toppings. Chopped chives, shredded cheddar, or crispy cooked bacon all complement the soup beautifully. Pair it with crusty bread or a green salad for a complete meal.
How to Store 4-Ingredient Slow Cooker Late September Supper Club Silky Velvet Garlic Cream Potato Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally. You may need to add a splash of chicken broth or water to loosen the consistency.
Tips to Make 4-Ingredient Slow Cooker Late September Supper Club Silky Velvet Garlic Cream Potato Soup
- Make it vegetarian by using vegetable broth instead of chicken broth.
- Feel free to add other vegetables, like carrots or celery, for extra flavor.
- Keep the soup chunky by only blending part of it if you prefer more texture.
Variation
Add herbs like thyme or rosemary for a different flavor profile, or spice it up with a dash of cayenne pepper for a little heat.
FAQs
Q: Can I use other types of potatoes?
A: Yes, while Mountain Rose potatoes are great, you can use other waxy potatoes like Yukon Gold or red potatoes.
Q: Is it possible to make this soup dairy-free?
A: Absolutely, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative.
Q: Can I freeze this soup?
A: Yes, you can freeze the soup. Store it in freezer-safe containers for up to 3 months. Just be aware that the texture may change slightly upon reheating.
Silky Velvet Garlic Cream Potato Soup
Ingredients
Method
- Add the cubed Mountain Rose potatoes, chicken broth, minced garlic, salt, and black pepper to a 6-quart oval slow cooker. Stir to combine, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are very tender.
- Once the potatoes are soft, use an immersion blender to blend the soup directly in the slow cooker until mostly smooth and velvety, leaving just a little texture if you prefer. If using butter, blend it in now.
- Stir in the heavy cream, cover again, and cook on low for an additional 15 to 20 minutes, just until heated through. Do not boil after adding the cream.
- Taste and adjust seasoning if needed, then ladle into bowls and serve hot with your choice of toppings.
