Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Add potatoes, onion, garlic, broth, salt, and pepper to the crock pot.
- Cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Stir in butter, heavy cream, and shredded cheese until melted and combined.
- Garnish with chopped herbs and serve hot.
Notes
- For a gluten-free version, omit the flour and thicken with blended potatoes.
- Add cooked bacon or sautéed mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
