Print
Slow Cooker Red Potato Soup

Lemon Rosemary Crockpot Potato Soup

So amazingly delicious!! This slow cooker potato soup is made of red potatoes with a lemon rosemary infused milk base. Crispy prosciutto and chives takes a great soup and makes it even more special. Easy to make and ultra creamy! So perfect as a comfort meal but also special enough for Holiday celebrations. 

Course Dinner
Cuisine American
Keyword Crockpot Potato Soup, Slow Cooker Potato Soup
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 people
Calories 474 kcal
Author Heather

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp butter
  • 3 lbs red potatoes *diced into small chunks
  • 1 lg brown onion *diced, about 2 1/2 cups
  • 7-8 cloves garlic *crushed or minced
  • 1 tsp sea salt *additional may be needed for taste preferences
  • 1/8 tsp pepper *additional may be needed for taste preferences
  • 4 cups chicken broth
  • 2 1/4 cups whole milk
  • 5 sprigs fresh rosemary
  • 2-3 med lemons, zest *zested with a vegetable peeler
  • 1 cup sour cream
  • 6 oz prosciutto *sliced thinly and crisped
  • 1 bunch fresh chives *diced

Instructions

  1. Cut potatoes into smaller chunks, dice onions and prepare garlic.

    Heat a large frying pan over med/high heat. Add 1 tbsp of butter and 1 tbsp of oil. Once butter is melted add onions and sauté until lightly caramelized, about 10 mins. Add garlic within the last minute of sautéing. Transfer to crockpot.

  2. Place frying pan back over med/high heat. Add another tbsp of oil and butter. Place 2-3 cut potatoes single layer in frying and let crisp 10-12 mins, stirring a few times to crisp other sides. Transfer to crockpot. Crisping the potatoes is an optional step but adds an additional layer of flavor. 

    Cover potatoes and onions with broth. Cook on high on 3-4 hours or low 7-8 hours. 

  3. Using a vegetable peeler, zest lemons making sure to remove just the zest but leave the white pith behind. 

    Within the last half hour of crockpot cooking place milk, rosemary and lemon zest in a medium sized sauce pan over medium heat for approximately 20 mins. This should be enough time for the milk to heat through throughly and to be infused with the lemon and rosemary flavors. Do not boil. If milk looks like it will boil lower heat to low. 

  4. Once cooked, process potatoes in broth using and immersion blender or potato masher until smooth. Blend in about 1/2 cup of potato mixture into sour cream and then add to crockpot. Strain milk of rosemary and lemon zest and add to crockpot. Stir well. Let soup sit on high until prosciutto is crisped. 

  5. Cut prosciutto into thin strips. 

    Place a large sized frying pan over medium heat. Add oil and prosciutto. Sauté stirring often until crisp, about 10 mins. Transfer onto paper towel lined plate. 

    Dice chives. Serve individual bowls of soup and garnish with crisped prosciutto and chives. 

Recipe Notes

Please use as many organic ingredients as possible. 

Nutrition Facts
Lemon Rosemary Crockpot Potato Soup
Amount Per Serving
Calories 474
* Percent Daily Values are based on a 2000 calorie diet.