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Entering a kitchen in which a creamy, rich soup has been simmering for hours in a slow-cooker is like walking into your favorite restaurant — only better, because you can have seconds and thirds. And you’ll want to: This slow-cooker roasted garlic baked potato soup, inspired by Creole Contessa, is about as good as soups get — a savory combo of everybody’s favorite comfort foods: potatoes and cheese.
With this recipe, you can use russet, red or Yukon gold potatoes. These starchy varieties don’t keep their shape well when cooked, so they work well in blended soups. If you choose organic potatoes, don’t peel them for this recipe. The peels are full of disease-fighting nutrients and fiber. Plus, not peeling saves extra prep time!
ALSO TRY: Vegan cauliflower onion soup
A warning when choosing potatoes: Avoid those with a green tint to their skin. This indicates that they’ve developed a toxin due to sunlight exposure. They’re bitter and can cause some nasty effects that you are best off avoiding.
Let’s talk about the cheese. Why limit yourself to Cheddar or Monterey Jack? For a cheese that stays gooey as it cooks, you can’t beat Gruyère. If you’re not a fan of that texture, try Queso Fresco: It becomes soft but never fully melts. If you believe that there’s no such thing as too much cheese, grate some Parmigiano-Reggiano over the top of your bowl — or maybe a tad of Pepper Jack for a little bite.
To cut the fat content of this recipe slightly, you can substitute whole milk for the heavy cream, or use low-fat or skim milk and add 1 to 2 tablespoons of nonfat dry milk powder for each cup of milk.
A digital hand mixer makes prep a breeze, but an electric mixer works equally well.
No soup is complete without toppings, and this one wows with sour cream and chives, along with a bit of salt and pepper. Sides of grated cheese, bacon pieces, and a soft, warm loaf of bread will put this dish over the top.
This slow-cooker garlic baked potato soup is ideal for a cool fall or winter evening, but don’t limit it to the cooler seasons. Enjoy it sitting around a firepit under the stars, hosting a potluck — or really, just anytime. It’s that good.
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Place potatoes and spices in slow-cooker
The beauty of the slow-cooker is that everything can go in at once – and the slow-cooker does its magic!
Allow soup to cook
Let the soup be, and go on about your day!
Add roasted garlic
Once the soup is ready, add savory roasted garlic. Roasted garlic, versus raw, adds more depth of flavor.
Stir cream and cheese into slow-cooker roasted garlic baked potato soup
Now for the good stuff! The cream and cheese add rich flavor to this soup.
Blend all ingredients together right in the slow-cooker
Handheld immersion blenders are awesome for soups. Blending everything together makes for a smooth and decadent soup.
Thick and rich comforting soup is almost ready
If this isn’t comfort food, we don’t know what is! Serve like a baked potato bar and let guests assemble their garnishes as they like.
Top slow-cooker roasted garlic baked potato soup with scallions and cheese
Scallions, cheese, bacon or broccoli, the topping choices are endless!
Is this not the perfect bowl of soup?
So decadent, rich and savory…this soup is warm and comforting.
Slow-cooker roasted garlic baked potato soup is loaded with so much flavor!
Enjoy for dinner, and then reheat for lunch. This soup holds up well for leftovers.
Have a bowl today!
So pretty, fun and delicious. Give this recipe a try today!
Slow-cooker roasted garlic baked potato soup
Yield 4–6 servings
Ingredients
- 3 pounds organic red potatoes
- 4 cups low-sodium chicken broth
- 1/4 cup white onion, diced
- 1 stalk celery, chopped
- 2 teaspoons Creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1-1/2 cups heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1/4 cup roasted garlic cloves
- Toppings: green onions, sour cream, cheese
Instructions
- Rinse potatoes and cut each into four cubes.
- Place in slow-cooker with broth, celery, onion and spices.
- Mix well. Cook on high for 3-1/2 hours.
- Add roasted garlic, cream and cheese.
- Blend with immersion blender.
- Cook 30 more minutes, uncovered.
- Stir and serve with toppings.
Courses Soups
