Description
This Crockpot Roasted Garlic Potato Soup is a comforting and creamy dish made with tender Yukon Gold or Russet potatoes and flavorful roasted garlic. Slow-cooked to perfection, this soup is easy to prepare and perfect for a cozy meal. Optional cream adds extra richness, but the soup is delightful even without it.
Ingredients
Scale
Roasted Garlic
- 4 cloves garlic (whole, unpeeled)
- 1 tablespoon olive oil (for roasting garlic)
Soup Base
- 3 pounds potatoes (Yukon Gold or Russet, peeled and halved)
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cream (optional for extra creaminess)
Instructions
- Roast the Garlic: Place whole garlic cloves on a piece of foil, drizzle with olive oil, and fold to seal. Roast in a preheated oven at 400°F (200°C) for about 20 minutes until fragrant and soft.
- Prepare Potatoes: While the garlic is roasting, peel and halve the potatoes; set aside.
- Combine Ingredients: Add peeled and halved potatoes to the slow cooker along with the roasted garlic (squeezed out of skins), broth, salt, and pepper.
- Cook Soup: Cover and cook on low for 6 hours, or until the potatoes are very soft and beginning to break apart.
- Blend the Soup: Use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Alternatively, transfer in batches to a blender and puree until smooth.
- Add Cream & Heat: Stir in the cream if desired, adjusting salt and pepper to taste, then heat for another 5 minutes until warmed through and slightly thickened.
- Serve: Ladle the hot, creamy soup into bowls, and garnish with a drizzle of olive oil or chopped herbs if you’d like.
Notes
- For a vegan version, use vegetable broth and omit the cream or substitute with coconut cream.
- Yukon Gold potatoes give a creamier texture, while Russet potatoes yield a fluffier, lighter soup.
- You can add toppings such as crispy bacon, shredded cheese, or chives for extra flavor.
- Use an immersion blender carefully to prevent splashing hot soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 25 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 210
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: crockpot potato soup, roasted garlic soup, creamy potato soup, slow cooker soup, easy potato recipe
