Slow Cooker Roasted Garlic and Potato Soup
This soup features whole potatoes and garlic roasted slowly to develop rich, caramelized flavors. Prepared in a slow cooker, the ingredients transform into a smooth, velvety puree with a comforting, thick texture and deep roasted garlic aroma. The final dish is creamy and visually inviting, perfect for cozy gatherings.
Equipment
- Slow Cooker
- Aluminum Foil or Baking Sheet
Ingredients
- 4 cloves garlic bulbs whole, for roasting
- 2 pounds potatoes russet or Yukon Gold, peeled and chopped
- 1 tablespoon olive oil for roasting garlic
- 4 cups vegetable broth
- 1 cup milk or cream for creaminess
- to taste salt and pepper
Instructions
- Preheat the oven and roast whole garlic bulbs wrapped in foil until fragrant and golden, about 30-40 minutes.
- Meanwhile, peel and chop the potatoes into uniform pieces, preparing them for even cooking and blending.
- Once roasted and cool enough to handle, squeeze the soft garlic cloves out of their skins and set aside.
- Add the chopped potatoes and roasted garlic to the slow cooker, then pour in the vegetable broth. Cover and turn on low for 6-8 hours until the potatoes are tender and flavors meld.
- After cooking, use an immersion blender directly in the slow cooker to puree the soup until silky smooth, or transfer carefully to a blender in batches.
- Stir in milk or cream to add richness and adjust seasoning with salt and pepper to taste. Warm the soup over low heat if needed to serve hot.
- Spoon the velvety soup into bowls, garnishing with a swirl of cream, chopped herbs, or a drizzle of olive oil if desired. Serve hot and enjoy the deep, roasted garlic flavor and creamy texture.
Notes
For extra depth, toast some additional garlic or add a pinch of smoked paprika before blending.