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
Ingredients
  • 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
Instructions
  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*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 54mg18%
Sodium 508mg21%
Potassium 1575mg45%
Carbohydrates 62g21%
Fiber 5g20%
Sugar 5g6%
Protein 11g22%
Vitamin A 4235IU85%
Vitamin C 22.4mg27%
Calcium 102mg10%
Iron 3.1mg17%
* 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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