Preparation Steps

• Begin by cutting the Yukon Gold potatoes into uniform cubes.
• In a skillet over medium heat, sauté the diced onion and minced garlic until they become translucent, approximately 5 minutes.
• Transfer the sautéed mixture to your slow cooker. Add the cubed potatoes and pour in enough vegetable broth to completely submerge them.
• Sprinkle in the fresh rosemary, along with salt and pepper. Stir gently to combine all the flavors.
• Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
• Once done, use an immersion blender to puree the soup until smooth. Stir in heavy cream or whole milk just before serving.