Ingredients
Scale
- 4 large Russet potatoes (peeled and diced)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or milk for a lighter option)
- 2 tsp dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- 1. Prep: Peel and cube the russet potatoes. Finely chop the onion and mince the garlic.
- 2. Sauté: In a skillet, heat olive oil over medium heat. Sauté the onion until translucent (about 5 minutes), then add garlic and cook for another minute.
- 3. Combine: Transfer onions and garlic to the crockpot. Add diced potatoes, pour in chicken broth until everything is submerged.
- 4. Season: Sprinkle dried thyme, salt, and pepper over the mixture. Stir gently.
- 5. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- 6. Finish: Stir in heavy cream before serving; adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg