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Silky Velvet Garlic Cream Potato Soup

A warm, comforting potato soup made with minimal ingredients, perfect for cozy gatherings or family dinners.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds cubed Mountain Rose potatoes Or use other waxy potatoes like Yukon Gold or red potatoes.
  • 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
  • 4 cloves garlic, minced
  • 1.5 cups heavy cream Substitute with coconut milk for a dairy-free option.
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons butter Optional for extra richness.
Toppings
  • Chopped chives, shredded cheddar, or cooked bacon Optional toppings for serving.

Method
 

Cooking
  1. 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.
  2. 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.
  3. 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.
  4. Taste and adjust seasoning if needed, then ladle into bowls and serve hot with your choice of toppings.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally. Add a splash of broth or water if needed to adjust consistency. Can be frozen for up to 3 months, but texture may change upon reheating.