Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups shredded cheddar cheese
- 4 strips cooked bacon, crumbled (optional for topping)
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- Fresh chives or parsley for garnish
Instructions
- Peel and dice the potatoes into uniform pieces. Chop the onion and mince the garlic. Set aside.
- In the slow cooker, combine potatoes, onion, garlic, and broth. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Add butter, heavy cream, and shredded cheddar cheese to the slow cooker. Stir until cheese melts and mixture is creamy. Season with salt and pepper.
- Serve hot, garnished with crumbled bacon, chopped chives, or parsley. Pair with crusty bread for a hearty meal.
Notes
- For a healthier option, substitute heavy cream with milk or plant-based alternatives like coconut cream.
- Use a potato masher to mash some potatoes if a thicker soup is desired.
- Incorporate cooked vegetables like broccoli or spinach for added nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth and vegan cheese)
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg