Ingredients
- 4 large potatoes, diced
- 1 onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: bacon bits, chives, sour cream
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Instructions
- In a crockpot, combine the diced potatoes, chopped onion, and broth. Ensure potatoes are mostly covered by liquid.
- Cook on low for 360-480 minutes or on high for 180-240 minutes until the potatoes are tender.
- Mash some potatoes in the crockpot to thicken the soup. Leave some chunks for texture.
- Stir in the heavy cream and shredded cheese until melted and velvety.
- Season with salt and pepper to taste, adjusting as necessary.
- Serve hot topped with optional toppings as desired.
Notes
- For a vegetarian option, use vegetable broth and omit bacon. To thicken, mash more potatoes; to thin, add extra broth.