Ingredients
Scale
- 6 large russet potatoes, peeled and diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon smoked paprika
- 2 tablespoons butter
- 1/4 cup chopped fresh chives or green onions for garnish
Instructions
- Prep the Ingredients:
- Peel and dice your potatoes into uniform cubes.
- Dice the onion and mince the garlic.
- Load the Crock Pot:
- Add potatoes, onion, garlic, chicken broth, salt, pepper, and smoked paprika to your crock pot.
- Cook Low and Slow:
- Set your crock pot on low for 6-8 hours or high for 3-4 hours. You want the potatoes fork-tender.
- Mash or Blend:
- Once the potatoes are tender, use a potato masher for a chunky texture or an immersion blender for a smoother soup.
- Creamy Additions:
- Stir in the heavy cream, sour cream, cream cheese, butter, and shredded cheddar. Mix until everything melts and the soup becomes creamy.
- Taste and Adjust:
- Taste your soup. Adjust salt, pepper, or add a pinch more paprika if desired.
- Serve:
- Ladle the soup into bowls, top with chives, and extra cheddar if you’re feeling indulgent.
Notes
Tips
- Don’t skip the cream cheese: It adds body and tang.
- For a thinner soup: Add a splash of milk or broth until desired consistency is reached.
- Stir occasionally if cooking on high to prevent sticking.
Variations
- Vegetarian: Use vegetable broth.
- Spicy Kick: Add a diced jalapeno or a pinch of cayenne.
- Loaded Style: Top with sour cream, green onions, and extra cheese.
- Chunky: Leave some potato chunks for a rustic feel.