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

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.

Add the shredded Gruyère cheese, dry white wine, lemon juice, chopped fresh chervil, minced garlic, kosher salt, and black pepper to the bowl. Whisk or stir until the mixture is well combined; it will be fairly thick but pourable.

Pour this one combined mixture evenly over the raw quartered potatoes in the slow cooker, making sure as many potatoes as possible are coated or nestled into the sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling and creamy.

Once cooked, gently stir the potatoes in the sauce to coat them fully, being careful not to break them up too much. Taste and adjust seasoning with additional salt and pepper if needed.

Sprinkle with a little extra fresh chervil just before serving for a bright, fresh finish. Serve the potatoes hot straight from the slow cooker, spooning plenty of the asparagus cream sauce over each portion.

For a slightly lighter version, use half-and-half instead of heavy cream and reduce the Gruyère to 3 ounces; the sauce will still be creamy but a bit less rich. If you can’t find cream of asparagus soup, cream of celery or cream of mushroom will work, though the asparagus flavor will be more subtle—stir in 1/2 cup blanched, chopped asparagus tips during the last 30 minutes of cooking to compensate. To make this vegetarian-friendly, choose a vegetable-based condensed soup and verify that your Gruyère is made with vegetarian rennet. For a deeper, nuttier flavor, swap in part Comté or Emmental for the Gruyère. If you enjoy a little texture, stir in 1/2 cup thawed frozen peas or finely sliced snap peas during the last 15 minutes of cooking for extra spring color and sweetness. You can also add protein by tucking in cooked, sliced chicken sausage or diced ham during the final hour of cooking so it warms through without overcooking. If your sauce seems too thin at the end, remove the lid and cook on HIGH for 15 to 20 minutes to reduce slightly; if it’s too thick, splash in a bit more wine or cream to loosen before serving.