Description
This Crock Pot Potato Soup with Roasted Garlic-Paprika Cream Swirl is a comforting classic elevated with rich flavors and a beautiful presentation. Slow-cooked to perfection, it’s easy to make and perfect for a chilly day.
Ingredients
Scale
- 900g (2 lb) Potatoes, peeled and cubed
- 150g (1 cup) Carrots, diced
- 150g (1 cup) Celery Stalks, diced
- 150g (1 cup) Onion, diced
- 3 Cloves Garlic, minced
- 30ml (2 Tbsp) Olive Oil
- 1L (4 cups) Low-Sodium Vegetable Broth
- 240ml (1 cup) Heavy Cream
- 30ml (2 Tbsp) Roasted Garlic Puree
- 5g (1 tsp) Smoked Paprika
- 2.5g (½ tsp) Ground Black Pepper
- 2g (½ tsp) Sea Salt
- 30g (2 Tbsp) Unsalted Butter
- 30g (2 Tbsp) All-Purpose Flour
- 100g (1 cup) Cheddar Cheese (optional)
- 30g (2 Tbsp) Shallots, thinly sliced
- 15ml (1 Tbsp) Vegetable Oil
- 8g (2 Tbsp) Fresh Chives, minced
Instructions
- Sauté Vegetables: Sauté onion, carrots, and celery in olive oil until softened. Add garlic and cook briefly.
- Combine Ingredients: Add potatoes, vegetable broth, salt, and pepper to the crock pot.
- Slow Cook: Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
- Thicken Soup: Melt butter, whisk in flour, and add to the soup.
- Create Swirl: Combine heavy cream, roasted garlic puree, and smoked paprika.
- Garnish & Serve: Top with cream swirl, crispy shallots, and chives.
Notes
For a richer flavor, consider using chicken broth instead of vegetable broth. Adjust seasoning to your preference throughout the cooking process.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg