4 medium potatoes (peeled and diced)
1 large onion (chopped)
2 carrots (sliced)
4 cups vegetable or chicken broth
1 cup heavy cream or milk
4 slices of bacon (optional)
Salt and pepper to taste
Fresh parsley (for garnish)
Layer the ingredients: In your slow cooker, start by placing the diced potatoes at the bottom. Follow with the chopped onions, sliced carrots, and bacon if using.
Add the broth: Pour the vegetable or chicken broth over the layered ingredients, ensuring everything is submerged.
Season: Add salt and pepper to taste. Feel free to sprinkle in any additional spices or herbs you love at this stage.
Cook low and slow: Set your slow cooker on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld and the vegetables to become tender.
Blend (optional): Depending on your preference for texture, you can choose to blend part or all of the soup with an immersion blender until creamy.
Add cream: Stir in the heavy cream or your chosen dairy-free alternative, mixing until well-combined. Let it heat through for about 10 minutes.
Serve: Ladle the soup into bowls, garnishing with fresh parsley or your chosen herbs. Enjoy with a side of crusty bread!
