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Easy Cozy Crockpot Potato Soup with Cheddar & Chives

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This creamy, velvety potato soup is made entirely in the crockpot with no blending required. Russet potatoes break down naturally, creating a rich base, while sharp cheddar and fresh chives add the perfect finishing touch. It’s a hands-off, comforting meal that’s perfect for busy days.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh chives, chopped, for garnish
  • Optional toppings: extra shredded cheddar, crispy bacon bits, sour cream

Instructions

  1. Prep your potatoes: Peel the russet potatoes and dice them into 1-inch cubes. Rinse in cold water to remove excess starch, then drain well.
  2. Sauté the aromatics: In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Layer everything in the crockpot: Place the diced potatoes in the bottom of the slow cooker. Add the sautéed onions and garlic on top. Pour in the chicken broth, making sure the potatoes are mostly submerged. Add the dried thyme, smoked paprika, salt, and pepper. Dot the remaining 2 tablespoons of butter on top. Do not add the milk, cream, or cheese yet.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender and starting to fall apart.
  5. Mash or blend to desired consistency: Use a potato masher to gently mash about half of the potatoes right in the crockpot, leaving some chunks for texture. Alternatively, use an immersion blender for a completely smooth soup.
  6. Add the dairy: Stir in the whole milk and heavy cream. Let the soup cook for another 10-15 minutes on low to heat through.
  7. Add the cheese: Turn off the slow cooker or switch it to warm. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  8. Final adjustments: Taste the soup and adjust the seasoning with more salt or pepper if needed.
  9. Serve immediately: Ladle the soup into bowls and top with fresh chives, extra shredded cheddar, crispy bacon, or a dollop of sour cream.

Notes

For the creamiest texture, use russet potatoes and shred your own cheddar cheese. Do not add dairy at the beginning of cooking to prevent curdling. If the soup is too thin, mash more potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook on high for 15 minutes. The soup thickens as it cools and tastes even better the next day.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, creamy potato soup, cheddar chive potato soup, easy potato soup, comfort food, winter soup

Find it online: https://novanosh.com/easy-cozy-crockpot-potato-soup-with-cheddar-and-chives/