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Description
A hearty and creamy potato soup made in a slow cooker, perfect for a comforting meal.
Ingredients
- 5 pounds russet potatoes, peeled and cubed
- 1 large yellow onion, chopped
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8 ounce) package cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- Toppings: crumbled cooked bacon, sliced green onions, extra shredded cheese, sour cream
Instructions
- Place the cubed potatoes and chopped onion into the bottom of a 6-quart slow cooker.
- Pour the chicken broth over the potatoes and onions.
- Season with salt and pepper and stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are very tender.
- Once cooked, use a potato masher to mash some of the potatoes directly in the slow cooker to thicken the soup, leaving some chunks for texture.
- Add the cubed cream cheese, shredded cheddar cheese, and milk to the slow cooker.
- Stir until the cheeses are completely melted and the soup is creamy and smooth.
- Cover and cook on high for an additional 15 minutes to ensure everything is heated through.
- Serve hot, loaded with your favorite toppings like bacon, green onions, and more cheese.
Notes
- For a smoother soup, you can blend all ingredients with an immersion blender before adding the cheese and milk.
- Adjust seasoning to your preference.
- If the soup is too thick, add a little more milk or broth until desired consistency is reached.