Step 1
Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker.
Cook on High for 4 hours or on Low for 8 hours.
(Or see Stovetop Variation, below.)
Step 2
Add 11/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.
Tips
Tip: Try one of these topping combos:
- -Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.
- -Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.
- -Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.
Stovetop Variation: Heat 2 Tosp. extra-virgin olive oil in a large pot over medium-high heat.
Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil.
Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes.
Continue with Step 2.
Equipment: 6-qt. slow cooker