Pour this 1 mixture over raw quartered potatoes into a slow cooker for a spring supper that hits different every single time

This slow cooker spring asparagus cream potatoes recipe is all about minimal effort with a very “chef-y” payoff. You whisk together one fragrant mixture—cream of asparagus soup, Gruyère, white wine, fresh chervil, and lemon juice—then simply pour it over raw quartered Yukon Gold potatoes in your slow cooker. As it simmers, the potatoes turn silky and tender while the sauce thickens into a bright, herb-flecked cream that feels more bistro than weeknight. It’s a very Midwestern approach to comfort food, but with a nod to classic French flavors from the asparagus, Gruyère, and wine.

Serve these creamy asparagus potatoes as a side dish with simple roasted or grilled chicken, seared pork chops, or a piece of broiled salmon. A crisp green salad with a mustardy vinaigrette balances the richness, and steamed asparagus or green beans echo the spring flavors. A dry white wine—the same style you used in the dish—makes a natural pairing, and a crusty baguette is perfect for catching any extra sauce.

Servings: 6

3 pounds Yukon Gold potatoes, scrubbed and cut into large quarters

2 tablespoons fresh lemon juice

1 tablespoon unsalted butter or olive oil (for greasing the slow cooker, optional)

Lightly grease the inside of your slow cooker with the butter or olive oil, if using, to help prevent sticking and make cleanup easier.

Place the scrubbed, quartered Yukon Gold potatoes directly into the bottom of the slow cooker in an even layer. There is no need to parboil; they should go in raw.

In a medium mixing bowl, whisk together the condensed cream of asparagus soup and the heavy cream or half-and-half until smooth.