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
- 1/2 teaspoon paprika
- 1 cup (100 g) shredded cheddar cheese
- Fresh parsley, for garnish
Instructions
- Add the diced potatoes, chopped onion, minced garlic, vegetable broth, salt, black pepper, and paprika to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Using a potato masher, mash some of the potatoes to create a creamy texture while leaving some chunks for variety.
- Stir in the heavy cream and shredded cheddar cheese, and cook for an additional 20 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider stirring in cooked bacon or diced ham.
- This soup can be stored in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, potato soup, creamy soup