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Creamy Slow Cooker Mushroom Thyme Potato Bisque
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium russet potatoes, peeled and cubed
  • 8 ounces button mushrooms, sliced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1 cup heavy cream
  • Fresh thyme sprigs for garnish

Instructions
 

  • Place the cubed potatoes, sliced mushrooms, diced onion, and minced garlic into the slow cooker.
  • Add the chicken broth, dried thyme, salt, pepper, and butter. Stir once to combine the ingredients evenly.
  • Cover and cook on low for 6 hours until the potatoes are very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth.
  • Stir in the heavy cream and let the soup warm for 10 more minutes on low.
  • Ladle into bowls and top each serving with a fresh thyme sprig.

Notes

If the bisque thickens too much after blending, add a splash of extra broth while stirring in the cream. For a deeper mushroom flavor, brown the mushrooms in a skillet before adding them to the slow cooker. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove without separating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife, Cutting Board