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- 4 cups russet potatoes - 1 medium onion - 4 cloves garlic To begin, you’ll want to gather your main ingredients. The russet potatoes serve as the heart of this soup. They become soft and creamy as they cook. Next, chop a medium onion. The onion adds sweetness and depth. Finally, mince four cloves of garlic for a fragrant kick. Garlic is key for flavor in this dish. - 4 cups vegetable broth - 1 cup heavy cream or half-and-half Now, let’s talk about the broth and cream. Use four cups of vegetable broth to bring everything together. A low-sodium broth works best, letting you control the salt. For creaminess, add one cup of heavy cream or half-and-half. This makes the soup rich and smooth, perfect for cold days. - 1 teaspoon dried thyme - 1 teaspoon kosher salt - Fresh chives or parsley Seasoning brings the dish to life. Add one teaspoon of dried thyme for an earthy note. Sprinkle in one teaspoon of kosher salt, adjusting to your taste. Fresh chives or parsley make a beautiful garnish. They add color and a fresh taste right before serving. This combination of ingredients makes the soup truly delightful. Start by peeling and dicing the russet potatoes. Aim for bite-sized pieces. This makes them cook evenly. Next, chop one medium onion finely. Then, take four cloves of garlic and mince or press them. Fresh garlic adds great flavor to the soup. Now, it's time to assemble everything in the slow cooker. Layer the diced potatoes, chopped onion, and minced garlic inside the pot. Pour in four cups of vegetable broth. Make sure the broth fully covers the veggies. This helps them cook well. For cooking, you can set the slow cooker to low for 6-8 hours or high for 3-4 hours. Your goal is for the potatoes to become tender. When they are soft, use a potato masher or immersion blender to mash them. This gives a creamy texture but keeps some chunks for heartiness. Next, stir in one cup of heavy cream and one cup of grated Parmesan cheese. Mix until the cheese melts and the soup looks smooth. You can taste the soup and adjust the seasoning if you want. Let it cook on low for an extra 15-20 minutes to let the flavors blend. When it’s time to serve, ladle the soup into bowls. Garnish with fresh chives or parsley for a pop of color. Enjoy your warm and creamy garlic Parmesan potato soup! To boost the taste of your Slow Cooker Garlic Parmesan Potato Soup, consider adding fresh herbs. Chopped basil or rosemary can elevate the flavor. Fresh herbs make a big difference. They add brightness that dried herbs can't match. Using freshly grated Parmesan cheese is crucial. Store-bought grated cheese often lacks flavor. Freshly grated cheese melts better and gives a creamier texture. Always go for fresh when you can! To achieve the desired creaminess, use heavy cream or half-and-half. This gives the soup a rich, velvety feel. You can also blend part of the soup for a smoother texture. For optional toppings, consider crispy bacon bits or sour cream. They add crunch and a nice contrast to the creamy soup. Fresh chives or parsley also make great garnishes. They add color and a fresh taste! You can make this soup on the stove too. It cooks faster than in a slow cooker. Just simmer everything in a pot until the potatoes are tender. Cooking times vary with potato types. Russet potatoes take about 6-8 hours on low in a slow cooker. If you use Yukon gold potatoes, check them after 5-7 hours. They cook faster! Adjust based on your choice for the best results. {{image_4}} You can use different cheeses for your soup. Gruyère and cheddar add unique flavors. Gruyère has a nutty taste, while cheddar brings sharpness. Both melt well, making your soup creamy. To substitute, simply replace the Parmesan with the cheese you choose. This change can make each bowl special and exciting. If you want a dairy-free version, try coconut milk or cashew cream. Coconut milk gives a rich, creamy texture. It also adds a slight sweetness that contrasts with the garlic. Cashew cream is another great choice. Blend soaked cashews with water for a smooth and nutty taste. Use these options to keep your soup tasty and allergy-friendly. To make your soup heartier, add cooked bacon or chicken. Both options add savory notes. Crispy bacon gives a nice crunch, while chicken adds protein. You can also include green peas or carrots. They add color, texture, and extra nutrition. These simple additions elevate your soup, making it a complete meal. To keep your soup fresh, cool it down first. Let it sit at room temperature for about 30 minutes. After that, transfer the soup into airtight containers. This step helps prevent any bacteria growth. You can use glass or plastic containers, but they must seal tightly. Make sure to leave some space at the top of each container. This allows the soup to expand if it freezes. Freezing your soup is easy! Pour the cooled soup into freezer-safe bags or containers. If using bags, lay them flat in the freezer. This saves space and helps them freeze faster. When you want to eat the soup, take it out of the freezer. Thaw it in the fridge overnight or use the microwave for a quicker option. To reheat, pour it into a pot over low heat. Stir often to keep the texture nice and creamy. In the fridge, this soup lasts about three to four days. If you freeze it, it can stay good for up to three months. Just remember to label the containers with the date. This way, you’ll know when to use them. Enjoying your soup at its best means keeping track of its shelf life! To thicken your soup, try these tips: - Use a potato masher: After cooking, mash some potatoes to create a creamy base. - Add cornstarch: Mix 1-2 tablespoons of cornstarch with cold water. Stir it in during the last 30 minutes of cooking. - Incorporate more cheese: Adding extra Parmesan can help thicken the soup and boost flavor. These methods will make your soup rich and satisfying. Yes, you can use other potatoes! Here are some options: - Yukon Gold: Creamy and buttery, they add a nice flavor. - Red potatoes: They hold their shape well and add a colorful touch. - Sweet potatoes: For a sweeter twist, try sweet potatoes for added nutrition. Each potato type brings its unique taste and texture. Cooking time varies based on your setting: - Low setting: Cook for 6 to 8 hours. This allows flavors to meld nicely. - High setting: Cook for 3 to 4 hours. This is great for a quicker meal. Always check for tenderness in the potatoes before serving. This blog post covered everything you need for garlic Parmesan potato soup. We explored main ingredients like russet potatoes and vegetable broth. Step-by-step instructions made the cooking easy. You found tips to enhance flavor and texture. We also shared ways to store and freeze the soup. Experiment with variations to make it your own. Enjoy the creamy, rich taste without stress. With these tools, you can create a warm, delicious meal every time. Your kitchen will be filled with joy and comfort.

Slow Cooker Garlic Parmesan Potato Soup

Warm up with a bowl of Slow Cooker Garlic Parmesan Potato Soup, the perfect comfort food for any day! This easy recipe features creamy potatoes, aromatic garlic, and rich Parmesan, all cooked to perfection in your slow cooker. Just layer your ingredients and let the magic happen. Ready for a deliciously hearty meal? Click through to explore the full recipe and enjoy a warm, satisfying dish that your family will love!
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Ingredients
  

4 cups russet potatoes, peeled and diced into bite-sized pieces

1 medium onion, finely chopped

4 cloves garlic, minced or pressed

4 cups vegetable broth (low-sodium recommended)

1 cup heavy cream (or half-and-half for a lighter version)

1 cup freshly grated Parmesan cheese, plus extra for serving

1 teaspoon dried thyme

1 teaspoon kosher salt (adjust to taste)

½ teaspoon freshly cracked black pepper

2 tablespoons extra virgin olive oil

Fresh chives or parsley, finely chopped for garnish

Instructions
 

Start by preparing your ingredients: peel and dice the russet potatoes and chop the onion and garlic.

    In a spacious slow cooker, layer the diced potatoes, chopped onion, and minced garlic.

      Pour the vegetable broth over the layered vegetables, ensuring they are fully submerged to promote even cooking.

        Sprinkle in the dried thyme, kosher salt, and freshly cracked black pepper. Gently stir to incorporate all the ingredients without breaking the potatoes.

          Securely cover the slow cooker lid and select a cooking time: set it to low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and easy to pierce with a fork.

            After the cooking period ends, use a potato masher or an immersion blender to partially mash the soup, creating a creamy texture while retaining some potato chunks for added heartiness.

              Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese has melted and the soup is smooth. Taste the soup and adjust seasoning if needed.

                Allow the soup to continue cooking on low for an extra 15-20 minutes to heat through and allow the flavors to meld beautifully.

                  When ready to serve, ladle the soup into bowls and garnish with a sprinkle of freshly chopped chives or parsley for a burst of color and flavor.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                      - Presentation Tips: To enhance the serving experience, top each bowl with an additional sprinkle of grated Parmesan cheese and a light drizzle of olive oil for an elegant finish that invites a taste of luxury.