This is thick and creamy and has so much goodness packed in it’s hard to believe! And I made it in the crock pot, so it cooked itself while I played in the snow.

1 large potato, cubed
1 cup kernel corn
1 cup diced carrot
1 cup diced celery
1 cup milk
1 large clove garlic, roasted & minced
½ cup onion, diced
1 tbsp rosemary
1 cube chicken bouillon
1 cup boiling water

Chopped chives for garnish

To roast the garlic:
Peel clove, press with the back of a spoon to release the juice. Quarter the clove. Coat a small square of aluminum foil with olive oil, place garlic on the foil. Wrap foil around the garlic like a pouch & place in oven. Bake at about 350 until you begin to smell the garlic. Check regularly. The garlic is done when it begins to caramelize and turn golden.

Add the chicken bouillon to the boiling water. Once it has dissolved, add the rosemary and garlic and let steep for several minutes.

Place all ingredients in a slow cooker, and cook on high for 2 hours, or on low for 4. If the soup is too thick, add milk. If it is too thin, add some cornstarch dissolved in cold water.