Description
A warm and hearty soup perfect for chilly days, made easily in a crockpot with potatoes, vegetables, and creamy broth.
Ingredients
Scale
- 6 cups potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Optional: 4 slices bacon, cooked and crumbled
Instructions
- Step 1: Add the diced potatoes, chopped onion, minced garlic, chicken broth, salt, and black pepper to the crockpot.
- Step 2: Cover and cook on low for 6-8 hours or until potatoes are tender.
- Step 3: Use an immersion blender to puree the soup to your desired consistency.
- Step 4: Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Step 5: Serve hot, garnished with crumbled bacon if desired.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 10g