Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh chives for garnish
Instructions
- Add potatoes, onion, garlic, chicken broth, salt, and pepper to a crock pot.
- Cook on low for 6 hours until potatoes are tender.
- Use a potato masher or blender to mash some of the soup for creaminess.
- Stir in heavy cream, butter, and cheese until melted and smooth.
- Serve hot, garnished with chopped chives.
Notes
- For a thicker soup, blend half of the potatoes before mixing in cream and cheese.
- Feel free to add bacon bits or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg