Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup milk or heavy cream
- 2 cups shredded cheddar cheese
- 4 tbsp butter
- Salt and pepper to taste
- Optional toppings: chopped green onions, bacon bits, extra cheese
Instructions
- Start by peeling and dicing the potatoes into small cubes. Finely chop the onion and mince the garlic.
- Place the diced potatoes, chopped onion, minced garlic, and butter into the Crock-Pot 7 Quart Oval Slow Cooker. Pour in the chicken broth and season with salt and pepper.
- Cover and cook on low for 6-8 hours until the potatoes are tender and easily mashable.
- Use a potato masher or immersion blender to mash some of the potatoes for a thicker texture. Stir in the milk or heavy cream and shredded cheddar cheese, mixing until smooth and creamy.
- Taste and adjust seasoning as needed. Serve hot, topped with optional garnishes like chopped green onions, bacon bits, or extra cheese.
Notes
- For a gluten-free version, ensure your broth and ingredients are gluten-free.
- You can substitute shredded Monterey Jack or mozzarella cheese for cheddar for a different flavor profile.
- Adding a dollop of sour cream or cream cheese during the final mixing enhances creaminess.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cook
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg