Ingredients
Main Ingredients
- 6 medium medium russet potatoes, peeled and diced For the best creamy texture
- 4 cups chicken broth Can be swapped with vegetable broth for a vegetarian version
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese For topping
- 1 cup cooked bacon, crumbled For topping
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 2 green onions chopped (for garnish)
Method
Preparation
- Add the diced potatoes, chicken broth, onion, garlic, salt, pepper, and thyme into the crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup as desired.
- Stir in the cream cheese, cheddar cheese, sour cream, and heavy cream. Mix until smooth and creamy.
Serving
- Top with crumbled bacon and chopped green onions before serving. Enjoy hot with crusty bread!
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 10gSaturated Fat: 6gSodium: 800mgFiber: 4gSugar: 2g
Notes
Use fresh ingredients for the best flavor. If you like a thinner soup, add more chicken broth when mixing in the creams. For more texture, reserve some potatoes to mash and use the others as chunks. Leftover soup can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.
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