Ingredients
Scale
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups shredded cheddar cheese
- 4 slices bacon, cooked and crumbled (optional)
- Salt and pepper to taste
- 2 tablespoons butter
- Chopped green onions or chives for garnish
Instructions
- Peel and dice the potatoes into evenly sized pieces for uniform cooking. Chop the onion and mince the garlic, then gather all ingredients.
- Place the diced potatoes, chopped onion, minced garlic, and broth into your Crock-Pot Family-Size Slow Cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Use an immersion blender directly in the slow cooker to blend the soup until smooth and creamy. Alternatively, transfer parts of the soup to a blender, blend until smooth, then return to the slow cooker.
- Stir in the heavy cream and shredded cheddar cheese until melted and well incorporated. Season with salt and pepper to taste. Garnish with cooked bacon and chopped green onions or chives if desired.
Notes
- If you prefer a chunkier texture, reserve some diced potatoes to add after blending.
- Stir in extra shredded cheese just before serving for more cheesy flavor.
- Using a Fullstar Ultimate Veggie Prep Master can make prep faster and easier.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: American / Comfort Food
- Diet: None
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 12g
- Cholesterol: seventy five mg