Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 3 tablespoons butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Place diced potatoes, chopped onion, and minced garlic into the crock pot.
- Pour in the broth, add butter, salt, and pepper.
- Cover and cook on low for 6-8 hours until potatoes are tender.
- Stir in heavy cream or milk, then mash some potatoes for creaminess.
- Serve hot, garnished with chopped chives and enjoy!
Notes
- You can add shredded cheese or bacon for extra flavor.
- For a smoother texture, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg