Warm, hearty, and oh-so-satisfying, this creamy potato soup is the perfect dish for chilly days. Made effortlessly in a slow cooker, it’s a crowd-pleaser that feels like a hug in a bowl.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 ½ cups heavy cream (or milk for a lighter option)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 4 slices of bacon, cooked and crumbled (optional)
- 2 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Chopped green onions or fresh parsley for garnish
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Instructions
- Prepare the Base:
In the slow cooker, combine the diced potatoes, onion, garlic, and chicken broth. Add salt, pepper, and smoked paprika (if using) for extra depth of flavor. - Cook Low and Slow:
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and easily mashed. - Blend for Creaminess:
Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and stir it back into the pot. - Add the Creamy Goodness:
Stir in the heavy cream, butter, and shredded cheese. Let everything heat through for another 10-15 minutes on low. Adjust seasoning as needed. - Serve and Garnish:
Ladle the soup into bowls and top with crumbled bacon, extra cheese, green onions, or parsley for a finishing touch. -
Tips for Success
- For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the final 15 minutes of cooking.
- Experiment with toppings like sour cream, diced ham, or croutons for added texture and flavor.
- This soup pairs beautifully with crusty bread or warm rolls for dipping.
Enjoy your creamy, soul-warming bowl of potato soup!
- Prepare the Base:
