Ingredients
Scale
- 2.5 lbs russet potatoes peeled and diced
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 8 oz whipped cream cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- cooked crumbled bacon, chives, sour cream, and shredded cheese for garnish
Instructions
- In a slow cooker, mix together diced potatoes, onion powder, garlic powder, chicken broth, salt, and pepper.
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or immersion blender to blend some of the potatoes to your desired soup consistency.
- Stir in the room temperature cream cheese, shredded cheddar cheese, and heavy cream until everything is well combined and the cheese has melted.
- Cover and cook on low for an additional 15-20 minutes to let the flavors meld together.
- Garnish each bowl with topping options.
Notes
For extra flavor, you can add herbs like thyme or parsley to the soup.
Adjust the thickness by blending more or less of the potatoes according to your preference.
This soup is perfect for storage; keep in the refrigerator and reheat for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 60mg