4 large Yukon Gold potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup cooked bacon, chopped
1 cup heavy cream
Salt and pepper to taste
Prep your ingredients: Begin by peeling and dicing the Yukon Gold potatoes. Chop the onion and mince the garlic. Having everything ready will make the cooking process smooth.
Add to slow cooker: In your slow cooker, layer the diced potatoes, chopped onion, garlic, and cooked bacon.
Pour in the broth: Add the chicken or vegetable broth into the slow cooker, covering the vegetables. Ensure everything is submerged.
Season it: Sprinkle salt and pepper to taste. You can always adjust seasoning after cooking.
Set your slow cooker: Cover and cook on low for about 6-8 hours or high for 3-4 hours, until the potatoes are tender and easily mashable.
Add cream: About 30 minutes before serving, stir in the heavy cream. This makes the soup extra creamy and luxurious.
Blend if desired: For a smoother texture, use an immersion blender directly in the slow cooker or transfer portions to a regular blender. Blend until your desired consistency is achieved.
Garnish and serve: Before serving, garnish with fresh herbs, and enjoy your delicious Kartoffelsuppe with crusty bread!
