Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- 2 tablespoons butter
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Start by peeling and dicing the potatoes into evenly-sized cubes. Chop the onion finely and mince the garlic to ensure even cooking and flavor distribution.
- Place the diced potatoes, chopped onion, and minced garlic into the crock pot. Pour in the chicken or vegetable broth. Season with salt and pepper, then stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- Once cooked, use an immersion blender to puree the soup directly in the crock pot until smooth and velvety. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the slow cooker.
- Stir in the shredded cheddar cheese, sour cream, and butter until fully melted and incorporated. For a thicker consistency, whisk in the flour gradually, then let the soup simmer uncovered for 10 minutes.
Notes
- Use russet potatoes for the best creaminess and flavor.
- Fresh garlic and onions enhance the overall flavor profile.
- Blending until smooth is key to achieving that velvety, crack potato soup texture.
- Cheese should be added off heat to prevent curdling.
- Add spices like paprika or cumin for a subtle smoky flavor twist.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian if using vegetable broth
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg