Slow Cooker Rosemary Potato Soup

This post may include affiliate links.

Potato soup is such a wonderful, comforting way to enjoy a bitter cold evening. Especially when it’s Rosemary Potato Soup!

OUR LATEST RECIPES
OUR LATEST VIDEOS

Slow Cooker Rosemary Potato Soup

Slow Cooker Rosemary Potato Soup

Yields: 7 cups | Serving Size: 1/2 Cup | Calories: 65 | Total Fat: 0 gm | Saturated Fats: 0 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 308 mg | Carbohydrates: 13 gm | Dietary fiber: 1 gm | Sugars: 1 gm | Protein: 3 gm | SmartPoints (Freestyle): 2 |

Ingredients

  • 4 medium russet potatoes, cooked and peeled (we microwaved ours till soft), and cut in to chunks.
  • 4 cups low sodium chicken broth (we use the Imagine brand)
  • 4 low sodium vegetable bouillon cubes (we used the Rapunzel brand here)
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon fresh rosemary, chopped + extra to taste (we used an extra 2 tablespoons)
  • Salt to taste (yes, this will need salt. Potatoes always do.)

Instructions

  1. Place everything in your slow cooker, EXCEPT THE ADDITIONAL ROSEMARY AND SALT, and cook on low for 2-4 hours. The potatoes are already cooked, so the real purpose of cooking this is to get the bouillon cubes dissolved and to get all the flavors to meld, which a slow cooker does wonderfully. You don't want to cook this too long, as the flavor of the potatoes will change.
  2. When you're done cooking, use a hand blender to blend everything right in the slow cooker until smooth.
  3. You can also transfer small amounts at a time to a regular blender. But a hand blender is MUCH easier and far less messy.
  4. Blend in the extra rosemary and some salt to taste.
  5. Allow to cool and enjoy.
  6. Excellent served with a piece of whole grain bread and a side of chicken breast!
https://skinnyms.com/slow-cooker-rosemary-potato-soup/

4 Comments on "Slow Cooker Rosemary Potato Soup"

  1. martha  February 1, 2012

    Ok. So I made this last night for the family! The taste was delicious, but the consistency not so much…it was tooo thick and pasty…so I added a little more broth after blending….still…nothing. Suggestions?

    Reply
    • Skinny Ms.  February 1, 2012

      Martha – That's odd. Maybe if you add some non-fat milk?

      Reply
  2. Judd  December 13, 2017

    Why would you bother using low sodium broths and then add salt?

    Reply
    • Gale Compton  December 17, 2017

      Judd, That way you can control how much sodium is added. Feel free to leave salt out, if that’s your preference. 🙂

      Reply

Leave a Comment

Your email address will not be published.