Description
A creamy and hearty slow cooker potato soup perfect for chilly days.
Ingredients
Scale
- 6 medium russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- Place the diced potatoes, onion, and garlic in the slow cooker.
- Add the broth and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- Once the potatoes are tender, mash some of them for a creamy texture.
- Stir in the heavy cream, cheddar cheese, and sour cream.
- Cook for an additional 30 minutes on low.
- Serve hot, garnished with chives.
Notes
- This soup can be made ahead and stored in the refrigerator.
- Reheat gently on the stove or in the microwave.
- Adjust the thickness by adding more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: slow cooker baked potato soup