Slow Cooker Onion and Potato Soup
Ingredients
- 4 medium potatoes, peeled and diced
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese, optional
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the vegetables: Peel and dice the potatoes, thinly slice the onions, and mince the garlic.
- Add to the slow cooker: Place the potatoes, onions, and garlic into the slow cooker. Pour in the chicken or vegetable broth, then add the butter, olive oil, salt, black pepper, and dried thyme.
- Cook the soup: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are completely tender.
- Blend until smooth: Use an immersion blender to blend the soup until creamy. For a chunkier texture, blend only half of the soup.
- Add the cream: Stir in the heavy cream and cook for another 15–20 minutes on LOW until heated through. Avoid boiling the soup after adding the cream.
- Serve: Ladle the hot soup into bowls. Top with shredded cheddar cheese and fresh parsley, if desired.
Tips for the Best Soup
- For deeper flavor: Sauté the onions in butter for 8–10 minutes before adding them to the slow cooker.
- For a thicker soup: Blend more of the potatoes or mash some directly in the slow cooker.
- For extra flavor: Add a little grated Parmesan cheese before serving.
- For a lighter version: Replace the heavy cream with milk, adding it gradually at the end.
Serving Suggestions
Serve this comforting onion and potato soup with crusty bread, garlic toast, or a fresh green salad for a satisfying meal.
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW
Total Time: Approximately 6 hours 15 minutes to 7 hours 15 minutes
Servings: 4–6