Creamy Potato Garlic Soup

Julie Prior


Slow cookers are making a huge comeback these days and with good reason. Toss in a few key ingredients, cover & walk away. When you return you'll be rewarded with rich, savory soup that warms you right down to your toes. Potatoes, garlic & onion simmer in the crock, then get pureed with rich cream. Top with shredded cheese, bacon crumbles & a dollop of sour cream or even thin slices of ham for the perfect cool weather lunch. Yum!

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8 1-cup serviings
30 Min
4 Hr
Slow Cooker Crock Pot


1 1/2 lb
white potatoes, scrubbed & sliced into 1/4" rounds
1 large
onion, sliced thin
1 tsp
6 c
chicken broth
4-6 clove
garlic, to taste
1 c
heavy cream or half & half

How to Make Creamy Potato Garlic Soup


  • 1Place the sliced potatoes, onion, salt chicken broth and garlic into the crock of a 4-6 quart slow cooker.
  • 2Cover and cook on high for 4-5 hours. Near the end of cooking time, test the potatoes by pricking with a fork. They should easily break and fall apart.
  • 3Remove lid and puree the soup with a hand held stick blender, in a food processor or blender. Puree in small batches to avoid hot splashes of soup.
  • 4Return the soup to the crock and add the heavy cream. IMPORTANT - HEAT CAREFULLY; DON'T LET IT COME TO A BOIL.
  • 5Serve hot with your choice of toppings. Shredded cheddar cheese and bacon makes a fantastic dish that tastes like your favorite baked potato with toppings!

Printable Recipe Card

About Creamy Potato Garlic Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American