Slow Cooker Potato Soup with Heavy Cream

Ingredients and Weight:

• 3 pounds russet potatoes, peeled and diced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 cup butter, melted
• Salt to taste

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low heat

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the potatoes, onion, garlic, chicken broth, heavy cream, flour, thyme, rosemary, pepper, and butter. Season with salt to taste.
2. Pour the mixture into a 6-quart slow cooker.
3. Cook on low for 6-8 hours, or until the potatoes are tender and the soup has thickened.
4. Puree the soup with an immersion blender or in a regular blender until smooth.
5. Season with additional salt and pepper to taste, if desired.

Nutritional Information:

(per 1 cup serving)

• Calories: 300
• Fat: 20 grams
• Protein: 10 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams

Dish Characteristics:

• Creamy and flavorful
• Loaded with tender potatoes and vegetables
• Perfect for a cold winter day
• Can be dressed up with additional toppings, such as cheese, bacon, or chives

User Comments:

• "This soup is so delicious and easy to make. I love the creamy texture and the subtle flavors of thyme and rosemary."
• "I added some shredded cheddar cheese to my bowl and it was amazing! This soup is definitely a keeper."
• "I made this on a weeknight and it was a hit with my family. It's a great way to use up leftover potatoes."

Special Precautions and Tips:

• Use a slow cooker that is at least 6 quarts in size.
• If you don't have an immersion blender, you can puree the soup in a regular blender in batches.
• Add additional salt and pepper to taste, as needed.
• If the soup is too thick, add more chicken broth.