Description
A creamy and hearty potato soup made in a slow cooker, perfect for a comforting meal.
Ingredients
- 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
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled (optional)
- ¼ cup chopped green onions (for garnish)
Instructions
- In a slow cooker, combine the diced potatoes, chopped onion, minced garlic, broth, thyme, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once cooked, use a potato masher to mash the potatoes to your desired consistency (smooth or chunky).
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- If desired, top with crumbled bacon and chopped green onions before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add vegetables like carrots or celery for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg