Description
A rich and velvety potato soup made in the slow cooker for maximum flavor and minimal effort. Finished with heavy cream and melted cheddar cheese for a luxurious texture.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place cubed potatoes, diced onion, minced garlic, and butter into a 6-quart slow cooker.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Use a potato masher to crush a portion of the potatoes directly in the pot to thicken the base.
- Stir in the heavy cream and salt and pepper.
- Gradually stir in the shredded cheddar cheese until completely melted and smooth.
- Serve warm with desired garnishes.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American