Menu Enter a recipe name, ingredient, keyword...

Slow Cooker Rosemary & Thyme Potato Soup


Rate this recipe 2.6/5 (18 Votes)
Slow Cooker Rosemary & Thyme Potato Soup 1 Picture


  • 3 Lbs Potatoes - peeled, chopped into bite size chunks (7-8 cups)
  • 1 Onion - diced
  • 3 Cloves Garlic - minced
  • 2 Tsp Sea Salt
  • Pepper - to taste
  • 1 Tsp Thyme - crushed
  • 1/2 Tsp Rosemary - crushed
  • 6 Cups Chicken Stock
  • 1/4 Cup Flour
  • 1 Cup Heavy Cream or Half & Half


Level of difficulty Average
Cost Average budget


Step 1

In slow cooker combine potatoes, onion, garlic, spices and chicken stock. Stir. Cover with lid and cook on LOW for 8-10 hours or HIGH for 3-4 hours until potatoes are tender.

Step 2

Scoop out 1/2 cup of the broth and set aside. Gently mash the potatoes to thicken the soup and break up bigger pieces.

Step 3

Whisk flour into reserved broth until smooth. Stir in cream and whisk until smooth. Pour into slow cooker and stir to combine. Cook on LOW for 1 hour stirring once or twice.


You'll also love

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Slow Cooker Rosemary & Thyme Potato Soup Creamy Three Cheese and Broccoli Soup