Roasted Garlic Potato Chowder

Roasted Garlic Potato Chowder Recipe

This creamy Roasted Garlic Potato Chowder Recipe is made in the slow cooker and is a comforting, delicious soup for dinner.

5 from 1 vote
Roasted Garlic Potato Chowder
Roasted Garlic Potato Chowder
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 426 kcal
Author: Stephanie O'Dea
  • 8 baking potatoes (Yukon Gold or Russet), peeled and cubed
  • 2 medium white or yellow onions , peeled and diced
  • 1 head garlic , peeled (approximately 10 whole cloves)
  • 1 cup chopped carrots
  • 3 ribs celery , sliced
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 5 cups chicken or vegetable broth
  • 1 cup heavy whipping cream
  1. Use a 6-quart slow cooker. Place the vegetables into your slow cooker and add salt and pepper. Stir in broth.
  2. Cover, and cook on low for 7-8 hours, or until the garlic mashes easily with the back of a spoon. Use a potato masher (or hand-held immersion blender) to mash a few of the potatoes to thicken the broth. Stir in heavy cream. Cover, and cook on high for 20 minutes, or until hot.
Nutrition Facts
Roasted Garlic Potato Chowder
Amount Per Serving
Calories 426 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 54mg 18%
Sodium 508mg 21%
Potassium 1575mg 45%
Total Carbohydrates 62g 21%
Dietary Fiber 5g 20%
Sugars 5g
Protein 11g 22%
Vitamin A 84.7%
Vitamin C 27.2%
Calcium 10.2%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Carrots Chowder Magazine Potatoes Slow Cooker Stephanie O'Dea
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