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
Calories: 426kcal | Carbohydrates: 62g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 508mg | Potassium: 1575mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4235IU | Vitamin C: 22.4mg | Calcium: 102mg | Iron: 3.1mg