This cozy slow-cooker rosemary potato soup is one of my go-to recipes for chilly days. The rich, creamy texture of the soup, combined with the earthy flavor of fresh rosemary, feels like a warm hug in a bowl.

I love how the tender chunks of potato melt into the creamy broth, making every spoonful deeply satisfying. Make this in advance to let the flavors deepen even more, and pair it with a slice of crusty bread or grilled cheese for a truly comforting meal.

It’s perfect for slow Sunday afternoons when you just want to curl up and enjoy some hearty homemade goodness.

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Recipe Ingredients

• 4 medium russet potatoes, peeled and cut into medium-sized cubes
• 1 clove of garlic, minced
• 2 cups (470 ml) of water
• 2 tbsp of chicken-flavored bouillon
• 1 sprig of fresh rosemary
• Salt, to taste
• Black pepper, to taste
• 1 cup (235 ml) of milk

How To Make Slow Cooker Rosemary Potato Soup

1. Combine Ingredients in Slow Cooker: Add 4 medium cubed russet potatoes, 1 clove of minced garlic, 2 cups of water, and 2 tbsp of chicken-flavored bouillon to the slow cooker. Place 1 sprig of fresh rosemary on top, and season with salt and black pepper to taste.
2. Cook on Low: Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours. This ensures the potatoes become tender and fully absorb the flavors.
3. Add Milk and Remove Rosemary: Pour 1 cup of milk into the soup. Remove and discard the rosemary sprig after it has infused its flavor.
4. Blend the Soup: Use an immersion blender to purée the soup directly in the slow cooker until smooth. Alternatively, transfer the soup in small batches to a countertop blender, being careful to avoid hot splashes.
5. Adjust Seasonings and Serve: Taste the soup and adjust with additional salt and black pepper if needed. Serve warm and enjoy your creamy, rosemary-infused potato soup.

Recipe Tips

• For extra flavor, add a diced onion and sauté it before adding to the slow cooker. This enhances the overall depth of the soup and adds a subtle sweetness.
• If you want a richer texture, swap the milk for 1 cup of heavy cream. This will make the soup thicker and more luxurious without affecting the cooking process.
• For a dairy-free version, use 1 cup of unsweetened almond milk or oat milk. The soup will still be creamy and flavorful, but perfect for those avoiding dairy.
• Enhance the rosemary flavor by adding 1/2 tsp of dried rosemary along with the fresh sprig. This creates an aromatic base and intensifies the herb’s earthy notes.

Recipe FAQs and Variations

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• Slow Cooker Creamy Potato Soup
• Slow Cooker Easy Cream of Mushroom Soup
• Slow Cooker Mighty Minestrone