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
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives and shredded cheese for topping
Instructions
- Place diced potatoes, chopped onion, and minced garlic into the crock pot.
- Add broth, butter, salt, and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend the soup until smooth (leave some chunks if desired).
- Stir in heavy cream and adjust seasoning if needed.
- Serve hot, topped with chopped chives and shredded cheese.
Notes
- You can substitute heavy cream with milk for a lighter version.
- For a vegan option, use coconut milk and plant-based butter.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
