Ingredients
Scale
- 4 cups (600 g) diced potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 L) vegetable broth
- 1 cup (240 mL) heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup (150 g) shredded cheese (cheddar or your choice)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In the slow cooker, combine the diced potatoes, chopped onion, minced garlic, vegetable broth, salt, pepper, and thyme.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Using a potato masher, mash the soup to your desired consistency.
- Stir in the heavy cream and cheese until melted and well combined.
- Garnish with chopped parsley before serving.
Notes
- For a thicker soup, use an immersion blender to blend some of the potatoes.
- Feel free to add in vegetables like carrots or corn for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: slow cooker, creamy potato soup, comfort food