Ingredients
3 pounds Yukon Gold potatoes, washed and cut into 1-inch cubes
4 cups vegetable stock
1 medium onion, minced
6 cloves garlic, minced
1 ½ teaspoons Kosher salt
½ teaspoon fresh cracked pepper
2 cups whole milk
Instructions
Place the cubed potatoes, vegetable stock, minced onion, minced garlic, salt, and pepper into a 7 or 8 quart slow cooker.
Cover the slow cooker with the lid to lock in the heat and moisture.
Cook on high for 6 hours or on low for 8 hours until potatoes are fork-tender.
Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Stir in the whole milk until well combined.
Adjust seasonings with extra salt or pepper if desired.
Allow the soup to warm through for an additional 15 minutes before serving.
Notes
Cut potatoes into uniform 1-inch cubes to ensure even cooking.
Do not peel the potatoes to maintain better texture and nutritional value.
If you do not have an immersion blender, carefully transfer some soup to a standard blender, pulse briefly, and return to the pot.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: soup
- Method: Slow Cooker
- Cuisine: American