Roasted Garlic Potato Chowder Recipe
Updated May 27, 2020, Published Dec 30, 2019
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This creamy Roasted Garlic Potato Chowder Recipe is made in the slow cooker and is a comforting, delicious soup for dinner.
Roasted Garlic Potato Chowder
Ingredients
- 8 baking potatoes, (Yukon Gold or Russet), peeled and cubed
- 2 medium white or yellow onions, , peeled and diced
- 1 head garlic, , peeled (approximately 10 whole cloves)
- 1 cup chopped carrots
- 3 ribs celery, , sliced
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 5 cups chicken or vegetable broth
- 1 cup heavy whipping cream
Instructions
- Use a 6-quart slow cooker. Place the vegetables into your slow cooker and add salt and pepper. Stir in broth.
- Cover, and cook on low for 7-8 hours, or until the garlic mashes easily with the back of a spoon. Use a potato masher (or hand-held immersion blender) to mash a few of the potatoes to thicken the broth. Stir in heavy cream. Cover, and cook on high for 20 minutes, or until hot.
Nutrition
Calories: 426kcalCarbohydrates: 62gProtein: 11gFat: 16gSaturated Fat: 9gCholesterol: 54mgSodium: 508mgPotassium: 1575mgFiber: 5gSugar: 5gVitamin A: 4235IUVitamin C: 22.4mgCalcium: 102mgIron: 3.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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