Description
A rich, creamy potato soup loaded with cheese, bacon, and classic flavors—perfect for chilly days!
Ingredients
Scale
- 2 lbs russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme (optional)
- 1 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded cheddar cheese
- 4 slices bacon, cooked and crumbled (optional, for topping)
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Prepare Ingredients – Add potatoes, onion, garlic, chicken broth, salt, pepper, paprika, and thyme to the slow cooker.
- Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are fork-tender.
- Thicken the Soup (Optional) – For a thicker soup, whisk flour or cornstarch with milk until smooth. Stir into the soup and cook for another 30 minutes.
- Blend (Optional) – For a smooth soup, use an immersion blender to puree some of the potatoes, or mash them with a fork.
- Add Cream & Cheese – Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Serve & Garnish – Ladle into bowls and top with bacon, green onions, and extra cheese. Enjoy!
Notes
- Swap russet potatoes for Yukon gold for a naturally creamy texture.
- Make it dairy-free by using coconut milk and vegan cheese.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.