Creamy Potato Garlic Soup



  • 1 1/2 pounds white potatoes, scrubbed and sliced into 1/4″ rounds
  • 1 large onion, sliced thin
  • 1 teaspoon salt
  • 6 cups chicken broth
  • 4 to 6 cloves of garlic, to taste
  • 1 cup heavy cream or half & half

For Topping

  • sharp cheddar cheese
  • cooked, crumbled bacon
  • thin slices of cooked ham
  • sour cream


  1. Place the sliced potatoes, onion, salt, chicken broth, and garlic into the crock of a 4- to 6-quart slow cooker.
  2. Cover and cook on high for 4 to 5 hours. Near the end of cooking time, test the potatoes by pricking with a fork. They should easily break and fall apart.
  3. Remove the lid and puree the soup either with a hand held stick blender, or in a food processor or blender. Puree in small batches to avoid hot splashes of soup.
  4. Return the soup to the crock and add the heavy cream. Heat carefully; don’t let it come to a boil.
  5. Serve hot, with your choice of toppings. Shredded cheddar cheese and bacon makes a fantastic dish that tastes like your favorite baked potato with toppings!

Yield: eight 1-cup servings.

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