Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled (optional)
- Salt and black pepper to taste
- Chopped chives or green onions for garnish
Instructions
- Start by peeling and dicing the russet potatoes into uniform pieces. Finely chop the onion and mince the garlic.
- Place the diced potatoes, chopped onion, and minced garlic into your Crock-Pot Family-Size Slow Cooker. Pour in the chicken or vegetable broth and season with salt and black pepper.
- Set the slow cooker on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once cooked, slightly mash some of the potatoes directly in the slow cooker for a creamier texture. Stir in the heavy cream and shredded cheddar cheese until smooth and melted.
- Top with crumbled bacon, chopped chives, or green onions. Serve hot with crusty bread or garlic bread boats.
Notes
- Use russet potatoes for their starchy texture, which gives the soup its creamy consistency.
- Adjust the cheese quantity based on your cheese preference—more for cheesier, less for lighter.
- This recipe is naturally gluten-free; skip thickening agents for the best gluten-free version.
- Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian option: omit bacon for vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg