soup - Slow Cooker – Cream of Potato Soup

By tinathorn

Ingredients

• 1 tablespoon Extra Virgin olive oil
• 1/2 cup white onion, diced
• 1 clove garlic, minced
• 2 cups cubed red potatoes with peeling, scrubbed and rinsed
• 2 cups (milk (skim milk does not work in this recipe)
• 1 tablespoon fresh rosemary, snipped (optional 1 teaspoon dried rosemary)
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons cold milk
• 2 tablespoons cornstarch

Preparation

Step 1

Add oil to a small skillet and sauté onion on medium low heat until tender, about 4 minutes. Add garlic and continue sauteing 1 additional minute. Add to slow cooker sauteed onion and garlic, 2 cups milk, rosemary, salt, black pepper, paprika and crushed red pepper flakes, stir to combine. Add potatoes, cover and cook on low heat 6 to 8 hours.
About 15 minutes before the end of cooking time, combine 2 tablespoons cornstarch with 2 tablespoons milk and stir until smooth. Add cornstarch and milk mixture to the slow cooker, stir to combine. Cover and allow sauce to continue cooking until thickened, about 10-15 minutes.
Recommend using 4-6 quart slow cooker.