Roasted Garlic Potato Chowder Recipe
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
Servings: 6 servings
Calories: 426kcal
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
Nutrition Facts
Roasted Garlic Potato Chowder
Amount Per Serving
Calories 426
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 54mg18%
Sodium 508mg21%
Potassium 1575mg45%
Carbohydrates 62g21%
Fiber 5g20%
Sugar 5g6%
Protein 11g22%
Vitamin A 4235IU85%
Vitamin C 22.4mg27%
Calcium 102mg10%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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