Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives and bacon bits for garnish
Instructions
- Add diced potatoes, chopped onion, minced garlic, broth, salt, and pepper into the slow cooker.
- Cover and cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend the soup until smooth and creamy.
- Stir in heavy cream, butter, and shredded cheese until melted and well combined.
- Serve hot garnished with chopped chives and bacon bits.
Notes
For a dairy-free version, substitute coconut milk for heavy cream. Adjust seasoning to taste. Top with sliced green onions or crispy bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg