Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream or heavy cream
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional toppings: chopped chives, crispy bacon bits, more shredded cheese
Instructions
- Begin by peeling and dicing the potatoes. Chop the onion and mince the garlic. Having everything ready will make the cooking process smooth and enjoyable.
- Add the diced potatoes, chopped onion, garlic, and broth into your Crock-Pot Family-Size Slow Cooker. Cover and cook on low for 6-8 hours, or on high for about 4 hours, until the potatoes are tender.
- Once the potatoes are soft, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. If using a regular blender, transfer in batches carefully. Stir in butter, sour cream, and shredded cheese. Season with salt and pepper to taste.
- If desired, top the soup with additional shredded cheese, chopped chives, or crispy bacon bits. Serve hot with bread or your preferred side.
Notes
- Use starchy potatoes like Russets for a creamier and thicker texture.
- Stir in the cheese off the heat to prevent curdling.
- If the soup thickens upon cooling, reheat gently and add broth or milk to loosen it.
- Customize with different cheese varieties such as Gouda or Monterey Jack for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 930mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg