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
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives and cooked bacon for garnish
Instructions
- Place diced potatoes, chopped onion, and minced garlic into the crockpot.
- Add the broth, butter, salt, and pepper.
- Cover and cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Stir in heavy cream and shredded cheese until melted and combined.
- Serve hot garnished with chopped chives and crispy bacon bits.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For extra flavor, add sautéed mushrooms or a pinch of paprika.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg