Description
A rich, velvety slow-cooker potato soup with a buttery finish and a hint of smoked paprika. Perfect for cold days and easy cleanup.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup yellow onion, diced
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 1 tsp smoked paprika
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- Place cubed potatoes, diced onion, and minced garlic into the slow cooker.
- Pour in the chicken broth and add the butter and smoked paprika.
- Cover and cook on Low for 7-8 hours or High for 4 hours.
- Using a potato masher or immersion blender, partially blend the soup to achieve a creamy yet chunky texture.
- Stir in the heavy cream.
- Heat on Low for an additional 15 minutes until warmed through.
- Season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American