Slow Cooker Rosemary-Potato Soup

5 from 6 votes
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Slow Cooker Rosemary-Potato Soup is comfort food at its finest. Creamy, hearty, and perfect for busy weekdays, this crock pot potato soup will win over even the pickiest eaters.A bowl of slow cooker potato soup on a wooden serving platter

This time of year is all about cozy soups and stews for streamlined dinners.

With limited daylight and busier-than-ever schedules, this slow cooker soup checks all of the boxes for comfort food cravings.

Much like my Cheddar Cauliflower and Potato Soup, this soup sneaks in veggies in an expected way.

Even the pickiest eaters wont mind the bits of cauliflower florets in the creamy, cheesy broth. Especially with chunks of Yukon potatoes still assuming the star role.

The broth gets hit with a two-cheese combo for a mix of meltability (white cheddar) and salty umami notes (Parmesan).

I love topping each serving with a rosemary-bacon crumble, however the soup is just as satisfying on its own.

How to Make Slow Cooker Potato Soup

This soup maxes out at about 20 minutes of prep time (mostly just chopping the veggies), and it’s wonderfully comforting and delicious.

For a crispy, rich topping, crisp up some bacon or pancetta in advance.

Or, for a vegetarian option, crumble some Ritz crackers overtop.Spoon resting in a bowl of crock pot potato soup garnished with bacon and rosemary

The Ingredients

  • Cauliflower: You need 4 cups of small cauliflower florets, which amounts to roughly 1 small head of cauliflower. You can also purchase the bags of pre-chopped florets for convenience.
  • Potatoes: You need 1.5 lbs of peeled and chopped Yukon Gold Potatoes, which you don’t have to worry about peeling. You just want to chop them small enough so they’re bite-sized.
  • Aromatics: Yellow onion and garlic create the aromatic backbone of this soup. If you don’t have yellow onion on hand, you can use white or sweet onion, or even shallots. Alternatively, I absolutely LOVE leeks in this soup.
  • Cheese: Freshly grated sharp white cheddar adds salty, nutty dimension to the broth. And for salty umami notes, a good smattering of grated Parmigiano Reggiano.
  • Rosemary: Fresh rosemary infuses the broth with rustic, earthy notes.
  • Broth: If you’re making the soup vegetarian, use vegetable broth. Otherwise, chicken or even bone broth work great here. 
  • Cream: You can use half-and-half or heavy cream.
  • Greek Yogurt: For extra creaminess, as well as a good punch of protein.

The Directions

Step 1: Add Ingredients to Slow Cooker

Add onion, potatoes, cauliflower, broth, rosemary, garlic, salt and pepper to a slow cooker. 

Cook on HIGH for 4 hours, or LOW for 7 to 8 hours.Cauliflower, potatoes, broth, and rosemary cooking in a crock pot

Step 2: Blend

Use an immersion blender to blend about one-third of the soup, aiming to blend more cauliflower than potatoes, if possible.

Step 3: Mix Cream and Cheese into Soup

Combine heavy cream and corn starch in a separate bowl or liquid measuring cup; mix well. Stir into the soup, along with cheeses and Greek yogurt. Cook for 20 to 30 more minutes. Ladle into bowls and add toppings of choice!crock pot potato soup after being cooked and blended

What Kind of Potatoes for Potato Soup?

I strong suggest using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. Plus, you don’t have to peel them.

Alternatively, russet potatoes or red potatoes will work, but I recommend peeling them.

Do you Have to Peel Potatoes for Potato Soup?

If you prefer a super smooth texture, peel potatoes for potato soup. If you prefer a more rustic soup with texture, you can certainly leave the peels on.

Recipe Variations and Dietary Swaps:

  • Slow Cooker Potato and Leek Soup: Swap the onion for 1 medium leek, cleaned and finely chopped.
  • Slow Cooker Ham and Potato Soup: Add 2 cups of cooked and diced ham when you stir in the cream and cheeses.
  • Gluten Free Potato Soup: This crock pot potato soup is naturally gluten free! 
  • Lower Fat Potato Soup: Swap the heavy cream for half a can of 2% evaporated milk.

How to Store and Reheat:

  • To Store. Refrigerate leftover soup in an airtight container for up to 5 days.
  • To Reheat. Warm individual portions in the microwave, stopping to stir every 30 seconds for more even heating. Alternatively, heat on the stovetop with a splash of milk or broth as needed until warm. 
  • To Freeze. Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.
  • Programmable Slow Cooker: I’ve been using this 6-quart slow cooker for YEARS. I love that you can truly “set it and forget it”. 
  • Immersion Blender: Instead of dirtying your food processor, an immersion can do the job just as efficiently. 
  • Ladle: Dishwasher safe and inexpensive!

Two grey bowls filled with rosemary potato soup on a wooden serving platter

More Slow Cooker Soup Recipes to Try:

Crockpot Golden Lentil Soup

Slow Cooker Pork Ramen

Slow Cooker Sweet Potato and Black Bean Chili

If you give this crock pot potato soup a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates

5 from 6 votes

Slow Cooker Rosemary-Potato Soup

Slow Cooker Rosemary-Potato Soup is healthy comfort food at its finest. Creamy, hearty, and perfect for busy weekdays, it will win over even the pickiest eaters.
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 5

Equipment

  • 6-quart programmable slow cooker

Ingredients  

  • 1 yellow onion, finely chopped
  • 1.5 lbs. Yukon gold potatoes, cut into 1/2-inch cubes (no need to peel)
  • 4 cups small cauliflower florets
  • 4 garlic cloves, minced
  • 3 to 4 cups vegetable broth
  • 3 sprigs fresh rosemary
  • 1 tsp. kosher salt
  • 3/4 tsp. cracked black pepper
  • 1/2 cup heavy cream or half-and-half
  • 3 Tbsp. corn starch
  • 1 cup grated sharp white cheddar cheese
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 3/4 cup plain full-fat Greek yogurt, room temperature
  • Suggested toppings: crumbled bacon or crispy pancetta, finely chopped fresh rosemary
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Instructions 

  • Add onion, potatoes, cauliflower, 3 1/4 cups of broth, rosemary, garlic, salt and pepper to a slow cooker. (You just need enough broth to cover the veggies.)
    Cook on HIGH for 4 hours, or LOW for 8 hours, until the potatoes and cauliflower are fork-tender.
  • Remove rosemary sprigs (they should be almost bare). Use an immersion blender to blend about one-third of the soup. Alternatively, use a potato masher to mash some of the potatoes and cauliflower.
    In a liquid measuring cup, combine heavy cream or half-and-half with corn starch; mix until no clumps remain.
    Pour cream mixture into soup, along with cheddar, Parmesan, and Greek yogurt. Cook for 20 to 30 more minutes on HIGH, until the cheese is melted and soup is thickened.
  • If you prefer a thinner consistency, add remaining 3/4 cup of broth. Ladle soup into bowls and add toppings of choice.

Notes

  • To Store. Refrigerate leftover soup in an airtight container for up to 5 days.
  • To Reheat. Warm individual portions in the microwave, stopping to stir every 30 seconds for more even heating. Alternatively, heat on the stovetop with a splash of milk or broth as needed until warm. 
  • To Freeze. Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.

Nutrition

Serving: 1.5cups | Calories: 318kcal | Carbohydrates: 36g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Sodium: 660mg | Fiber: 5g | Sugar: 8g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

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5 from 6 votes (2 ratings without comment)

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14 Comments

  1. Jessica says:

    5 stars
    So good. The whole family loved it!

    1. Jamie Vespa says:

      Hi Jessica – I’m so glad you enjoyed it! Thank you so much for taking the time to leave a review!

  2. Judy L says:

    5 stars
    This was excellent!! I didn’t have enough time to use the slow cooker so just cooked on the stovetop. I sautéed onions in olive oil , then added the garlic for a minute before adding potatoes, cauliflower, spices, and broth to cover. Once softened, I used a potato masher leaving some potatoes whole. Then added the remaining ingredients. Truly addictive in taste and texture. Thanks for this recipe!!

    1. Jamie Vespa says:

      Hi Judy – I’m so glad you enjoyed it! Thank you for coming back and leaving a review!

  3. Katie says:

    Just made this and it was delicious – thank you so much!

    1. Jamie Vespa says:

      Hi Katie – I’m so glad you enjoyed it! Thank you for taking the time to leave a review!

  4. Gen says:

    Looks great! Can you use frozen cauliflower or do you recommend fresh?

    1. Jamie Vespa says:

      Hi Gen! I suggest fresh, however if you do use frozen, I would add it towards the end of cooking (maybe when the soup only has 1 hour left?). Enjoy!

  5. thais xavier says:

    Is it possible to do it w/o a slow cooker?

    1. Jamie Vespa says:

      Hi there! I haven’t tested a stovetop version yet

  6. Katie Harbor says:

    5 stars
    This was fantastic! Used up the rest of our potatoes and herbs from thanksgiving and topped it with crispy prosciutto (leftover from our charcuterie board!)

    1. Jamie Vespa says:

      Hi Katie – I’m so glad the recipe was a hit! Thank you for taking the time to come back and leave a review!

  7. Sarah says:

    5 stars
    Oh my gosh-this is delicious. I used sweet potatoes instead of white potatoes, and the flavor is wonderful. Using the potato masher is nice because it leaves a lot of texture in the soup but it’s not chunky. I didn’t use cornstarch because the cream makes it thicker on its own. I left the Parmesan out and sprinkle as much or little as I want on top when serving.

    1. Jamie Vespa says:

      Hi Sarah – I’m so glad it was a hit! Thank you for taking the time to come back and leave a rating & review!