Ingredients
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3 pounds waxy potatoes, cut into 1- to 2-inch chunks
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1 medium onion, chopped
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2 cloves garlic, chopped
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1 ½ teaspoons salt
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1 teaspoon chopped fresh thyme
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½ teaspoon ground pepper
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4 cups no-chicken broth or vegetable broth
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1 1/2-2 cups light cream
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1 slice Crumbled cooked bacon, shredded Cheddar cheese, sliced scallions and/or sour cream
Directions
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Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. (Or see Stovetop Variation, below.)
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Add 1 1/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.
