Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 3 tablespoons butter
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh green onions, chopped for garnish
Instructions
- Add diced potatoes, chopped onion, minced garlic, broth, salt, and pepper into the crock pot.
- Cook on low for 6-8 hours until potatoes are tender.
- Use a potato masher or immersion blender to blend the soup to your desired consistency.
- Stir in butter and heavy cream; cook for another 15 minutes.
- Serve warm topped with shredded cheese and chopped green onions.
Notes
- You can substitute milk for heavy cream for a lighter version.
- For extra flavor, add cooked bacon bits or sautéed mushrooms.
- Ensure potatoes are diced evenly for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg