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 for garnish
Instructions
- Add diced potatoes, onion, garlic, broth, salt, and pepper into the crock pot. Cover and cook on low for 6-8 hours or until potatoes are tender.
- Puree part of the soup with an immersion blender for a creamy texture, leaving some chunks for bitesize bites.
- Stir in heavy cream and shredded cheese, cooking until cheese melts and soup is heated through.
- Serve hot, garnished with chopped chives and additional cheese if desired.
Notes
- For a thicker soup, mash some potatoes before serving or add more cheese.
- Use a vegetarian broth for a meat-free version.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg