Description

A comforting, creamy slow-cooked potato soup loaded with vegetables, cheese, and flavor. It’s hearty, easy to make, and perfect for cozy nights or feeding a crowd.

Ingredients

6 cups diced potatoes (russet or Yukon Gold)
1 medium yellow onion, diced
2 cloves garlic, minced
3 cups chicken or vegetable broth
2 stalks celery, chopped
2 carrots, sliced
4 oz cream cheese, softened
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
4 slices bacon, cooked and crumbled (optional)
Chopped chives or green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

Peel and dice the potatoes. Dice onion, celery, and carrots. Mince the garlic.
Add potatoes, onion, celery, carrots, garlic, and broth to the crock pot. Stir to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours until potatoes are tender.
Use an immersion blender to blend part of the soup until creamy but still slightly chunky. (Or transfer half to a blender and blend carefully.)
Stir in cream cheese, shredded cheddar, and sour cream. Mix until melted and smooth. Season with salt and pepper to taste.
Keep warm until serving. Garnish with bacon, extra cheese, chives, or sour cream.

Notes

For a vegetarian version, use vegetable broth and omit bacon or use plant-based bacon.
To make it thicker, mash more potatoes or add extra cheese. For a thinner soup, stir in extra broth or milk.
Leftovers taste even better the next day and can be frozen for later use.