Ingredients
Scale
- 7 cups russet potatoes (2 ½ pounds or 4 large potatoes), chopped into ½ inch cubes
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken stock (or vegetable stock)
- ¼ cup unsalted butter
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- 1 cup heavy cream
- ¾ cup sour cream
- 1 cup sharp cheddar cheese, shredded
- For the toppings:
- 1 cup cheddar cheese, shredded
- ½ cup sour cream (for swirling or dolloping on top)
- 3–4 slices bacon, cooked and crumbled (or ½ cup bacon bits)
- ¼ cup chives, sliced
Instructions
- Add chopped potatoes, onion, garlic, chicken stock, butter, salt, and pepper to the slow cooker and stir to combine.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until potatoes are tender.
- Mash the soup with a potato masher for a rustic texture or blend for a smooth consistency.
- Stir in heavy cream, sour cream, and cheddar cheese until melted and smooth.
- Serve in bowls topped with cheese, crumbled bacon, sour cream, and chives.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut potatoes evenly for consistent cooking.
Adjust the soup’s thickness by modifying the liquid amount.
Experiment with different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 3-7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 900
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 50