INGREDIENTS:
- 1 pound fingerling potatoes
- 2 cloves garlic, minced
- ¼ cup diced onion
- 3 cups vegetable broth
- ¼ teaspoon dried dill
- ¼ teaspoon dried thyme
- ¼ teaspoon dried chives
- ¼ teaspoon salt
- ½ cup whipped cream cheese with chives (for later)
- Fresh herbs for garnish (optional, ex: parsley)
INSTRUCTIONS:
- Wash and cut potatoes into large chunks
- Add to slow cooker along with diced onion and minced garlic
- Add in broth and seasoning
- Cover and cook on high for 3-4 hours or low for 6-8 until potatoes are tender
- Whisk in cream cheese and let continue to cook and heat through for another 15-20 minutes
- Whisk again until broth is smooth and cream cheese is fully incorporated
- Served garnished with fresh herbs or as desired
Notes:
- You can cook this on high in your 3.5 quart slow cooker for 4 hours.
- You may have to give this a few extra whisks to fully incorporate cream cheese. It may look separated at first, but don't panic. Keep whisking and let heat through and it will become smooth.
Source: Crockpot Gourmet
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