A rich and comforting slow cooker potato soup loaded with cheddar, bacon, and classic baked potato toppings.
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Calories: 320kcal
Equipment
- Slow Cooker
- knife
- cutting board
- Potato masher
Ingredients
- 5 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place diced potatoes, chopped onion, and minced garlic in the slow cooker.
- Pour chicken broth over vegetables and season with salt and pepper.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are tender.
- Mash some of the potatoes in the slow cooker to thicken the soup.
- Stir in milk or cream and shredded cheddar cheese.
- Cook on HIGH for 15–20 minutes until cheese is melted and soup is creamy.
- Serve hot with bacon bits, sour cream, green onions, or extra cheese.
Notes
For thicker soup, mash more potatoes or add a cornstarch slurry. For extra richness, use heavy cream instead of milk.
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 780mg | Potassium: 900mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 220mg | Iron: 2mg