Slow-Cooker Potato Soup Four Ways

1. Combine potatoes, onion, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on High for 4 hours or on Low for 8 hours. (Or see Stovetop Variation, below.)

2. Add 1 1/2 cups cream and blend the soup with an immersion blender (or in batches in a regular blender) until smooth. If the soup is too thick, add the remaining 1/2 cup cream. Serve with desired toppings.

Tips

Tip: Try one of these topping combos:

--Go taco with pico de gallo, tortilla strips sliced jalapeños and crumbled cotija cheese.

--Make it Alfredo with sun-dried tomatoes, chopped cooked chicken, chopped cooked broccoli and grated Parmesan cheese.

--Try pizza with pesto, marinara sauce, diced pepperoni and shredded mozzarella cheese.

Stovetop Variation: Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic, salt, thyme and pepper and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes. Continue with Step 2.

Equipment: 6-qt. slow cooker