Ingredients
Scale
- 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 or half-and-half
- 2 cups shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Fresh chives or parsley for garnish
Instructions
- Peel and dice the potatoes into bite-sized pieces. Chop the onion and mince the garlic.
- Place potatoes, onion, and garlic into the slow cooker. Pour in broth and season with salt, pepper, and smoked paprika if using. Cover and cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender directly in the slow cooker to blend until smooth. Alternatively, transfer to a blender and purée carefully until smooth.
- Stir in shredded cheddar cheese until melted. Pour in heavy cream or half-and-half, stirring well. Cook uncovered for another 15 minutes to thicken and meld flavors.
- Taste and adjust seasoning as needed. Serve hot, garnished with bacon, chives, or parsley.
Notes
- For a creamier texture, blend the soup at different stages using an immersion blender.
- You can substitute dairy cheese with vegan cheese or nutritional yeast for a dairy-free version.
- Add cooked sausage or other vegetables like carrots or celery for variation.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian option: use vegetable broth and vegan cheese
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 370 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg