Ingredients:

  • 5 lbs (2.27 kg) Yukon Gold potatoes, peeled and cubed
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth (low sodium recommended)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 1 cup (240 ml) heavy cream or half-and-half

Instructions:

  1. Peel and cube the potatoes. Chop the onion and mince the garlic.
  2. Add potatoes, onion, garlic, chicken broth, thyme, rosemary, pepper, and salt to the slow cooker.
  3. Dot the top with cubes of butter.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork.
  5. Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, carefully transfer a few cups of the soup to a regular blender and blend until smooth. Return to the slow cooker. Safety Note: Be careful when blending hot liquids!
  6. Stir in the heavy cream or half-and-half.
  7. Heat through for another 5-10 minutes. Do not boil.
  8. Adjust salt and pepper to taste.
  9. Ladle into bowls and top with your favorite toppings (bacon, cheese, green onions, sour cream).