Crockpot Roasted Garlic Potato Soup
This roasted garlic potato soup is made by slow-cooking peeled potatoes and whole garlic cloves until tender, resulting in a velvety, hearty dish. The final texture is creamy with mellow garlic infusions, served as a comforting bowl filled with smooth, fragrant soup that’s perfect for cold weather.
Equipment
- Slow Cooker
- Medium-sized pot
Ingredients
- 4 cloves garlic cloves whole, unpeeled
- 3 pounds potatoes Yukon Gold or Russet, peeled and halved
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil for roasting garlic
- 0.5 cup cream optional for extra creaminess
Instructions
- Place whole garlic cloves on a piece of foil, drizzle with olive oil, and fold to seal. Roast in a preheated oven at 400°F (200°C) for about 20 minutes until fragrant and soft.
- While garlic is roasting, peel and halve the potatoes; set aside.
- Add peeled and halved potatoes to the slow cooker along with the roasted garlic (squeezed out of skins), broth, salt, and pepper.
- Cover and cook on low for 6 hours, or until the potatoes are very soft and beginning to break apart.
- Use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Alternatively, transfer in batches to a blender and puree until smooth.
- Stir in the cream if desired, adjusting salt and pepper to taste, then heat for another 5 minutes until warmed through and slightly thickened.
- Ladle the hot, creamy soup into bowls, and garnish with a drizzle of olive oil or chopped herbs if you'd like.
