Description
A warm and comforting creamy potato soup made effortlessly in a crockpot, perfect for chilly days.
Ingredients
Scale
- 6 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions for garnish
Instructions
- Place the diced potatoes, chopped onion, and minced garlic in the crockpot.
- Pour in the vegetable broth and season with salt, pepper, and thyme.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- Once cooked, use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and combined.
- Serve hot, garnished with chopped green onions.
Notes
- For a vegan version, substitute heavy cream with coconut milk and cheese with a dairy-free alternative.
- Feel free to add bacon bits for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg