Slow Cooker Rosemary-Potato Soup

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 Time30

Cook Time4

Total Time4 30

Course: Soup/Stew

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

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

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