Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp unsalted butter
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
- Optional toppings: chopped chives, crispy bacon, additional cheese
Instructions
- Peel and dice the potatoes uniformly; chop onion and mince garlic.
- Add potatoes, onion, garlic, broth, salt, pepper, and smoked paprika to the slow cooker. Cover and cook on low for 6-8 hours until potatoes are tender.
- Roughly mash some potatoes to desired creaminess or stir well; then stir in heavy cream, butter, and sour cream. Turn to high and cook for another 15-20 minutes.
- Stir in shredded cheddar cheese until melted and creamy. Adjust seasonings if needed and serve hot with toppings of your choice.
Notes
- For a smoother texture, blend part of the soup with an immersion blender before adding cheese.
- You can substitute dairy with coconut milk and dairy-free cheese for a dairy-free version.
- Reheat leftovers gently on the stovetop or microwave; do not freeze for best results due to dairy ingredients.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian option: Use vegetable broth and dairy-free cheese
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 80 mg