Creamy Crockpot Potato Soup with Cheddar

This Creamy Crockpot Potato Soup with Cheddar features velvety potatoes in a cheesy broth. Perfect for a cozy meal, it’s a simple recipe that blends rich, comforting flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This soup is a nutritious, comforting dinner option that transforms velvety potatoes in a cheesy broth into a flavorful delight, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein, vitamins, and taste. Versatile—serve with bread or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Dice Evenly: Ensures uniform cooking of potatoes.
• Use Fresh Cheese: Adds better melt and flavor.
• Cook on Low: Ensures a smooth, creamy texture.
• Stir Occasionally: Prevents sticking and ensures even heating.
• Check Consistency: Should be thick but pourable.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the creamy appeal.
• Thicken if Desired: Mash some potatoes if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak salt to preference.

Yield: 8 servings

Creamy Crockpot Potato Soup with Cheddar

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Creamy potato soup with cheddar, cozy crockpot treat.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ tsp black pepper
• 1 cup heavy cream
• 1 large onion
• 1 tsp salt
• 1 tsp thyme
• 2 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 2 lbs Yukon Gold potatoes
• 2 tbsp chopped green onions
• 4 cups low-sodium chicken broth

Instructions

1. Prep the Potatoes: Peel and dice the Yukon Gold potatoes into even chunks.
2. Chop the Aromatics: Chop the onion and mince the garlic.
3. Combine Ingredients: Place potatoes, onion, and garlic in the crockpot. Pour in chicken broth.
4. Season the Dish: Add thyme, salt, and black pepper, stirring to blend.
5. Set the Slow Cooker: Cover and cook on low for 6-8 hours until potatoes are tender.
6. Check Doneness: Ensure potatoes are soft with a fork.
7. Add Creaminess: Stir in heavy cream and shredded cheddar cheese until melted and smooth.
8. Adjust Consistency: If too thin, mash some potatoes and stir; simmer uncovered for 10 minutes if needed.
9. Rest the Soup: Let it sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped green onions and serve warm, savoring this creamy, cozy delight!

Notes

• Dice potatoes evenly for cooking; use fresh cheese for flavor.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently with milk.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 349Total Fat 21gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 62mgSodium 531mgCarbohydrates 29gFiber 3gSugar 3gProtein 13g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Potatoes (2 lbs): Yukon Gold, peeled and diced, for creaminess.
• Chicken Broth (4 cups): Low-sodium, for base.
• Cheddar Cheese (2 cups): Shredded, for richness.
• Heavy Cream (1 cup): For velvety texture.
• Onion (1 large): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Thyme (1 tsp): Dried, for herbal notes.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Potato Swap: Use russet or sweet potatoes.
• Broth Swap: Replace with vegetable broth or water.
• Cheese Swap: Use Monterey Jack or omit.
• Cream Swap: Use half-and-half or milk.
• Onion Swap: Use leeks for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Herb Swap: Add rosemary or omit.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of milk.

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