Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar cheese
- 4 slices cooked bacon, crumbled (optional)
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Peel and dice the potatoes into bite-sized pieces. Chop the onion and mince the garlic.
- Add the diced potatoes, chopped onion, minced garlic, and broth into the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Use a hand blender to blend the soup until smooth and velvety. Alternatively, transfer to a blender in batches.
- Stir in the heavy cream or milk, then add the shredded cheddar cheese and stir until melted and creamy.
- Season with salt and pepper to taste. Garnish with crumbled bacon or fresh herbs as desired.
Notes
- For added flavor, consider sautéing mushrooms or adding hot sauce.
- Ensure broth and cheese are gluten-free if catering to dietary restrictions.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian Option (omit bacon)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 grams
- Sodium: 750 mg
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 15 grams
- Cholesterol: 80 mg