Slow Cooker Potato Soup

Ingredients (Serves 6)

• The Base & Veggies:
  • 3 lbs Yukon Gold or Russet potatoes, peeled and diced into $\frac{1}{2}$-inch cubes (Yukon Golds provide a naturally buttery flavor and texture)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth)
• The Rich Dairy & Thickeners:
  • $\frac{1}{3}$ cup unsalted butter
  • $\frac{1}{3}$ cup all-purpose flour (to build a smooth roux)
  • 1.5 cups half-and-half or heavy cream (for luxurious richness)
  • $\frac{1}{2}$ cup sour cream or cream cheese (adds a wonderful tang and velvety body)
• Seasoning & Toppings:
  • 1 tsp salt (plus more to taste)
  • $\frac{1}{2}$ tsp freshly cracked black pepper
  • 1 tsp dried chives or fresh green onions, chopped
  • 1.5 cups shredded sharp cheddar cheese
  • Crispy bacon bits (optional, for topping)

Step-by-Step Instructions

1. Load the Slow Cooker:
   • Place your diced potatoes, chopped onion, and minced garlic into the slow cooker crock.
   • Pour in the chicken broth and season with salt and pepper. Stir once to combine.
2. Slow Cook:
   • Cover with the lid and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the potatoes are completely tender and easily mash with a fork.
3. Thicken the Broth:
   • Optional texture step: If you like a thicker soup with a mix of texture, use a potato masher right inside the slow cooker to mash about half of the potatoes while leaving the rest chunky.
   • In a small saucepan over medium heat, melt the butter, then whisk in the flour for 1 minute to cook out the raw flour taste. Slowly whisk in a cup of warm liquid scooped from the slow cooker to create a smooth paste, then pour this back into the soup and stir well.
4. Stir in the Dairy:
   • Pour in the half-and-half (or heavy cream) along with the sour cream (or cream cheese) and 1 cup of the shredded cheddar cheese. Stir thoroughly until the cheeses melt completely into the hot broth, creating a silky, creamy texture.
5. Rest and Serve:
   • Cover and let it warm through on LOW for another 15 minutes.
   • Serve hot in warm bowls, topped generously with the remaining cheddar cheese, chives, and crispy bacon bits if desired!

Pro Tip: For an ultra-smooth, restaurant-style velvety soup, you can use an immersion blender right in the slow cooker to puree the mixture completely before stirring in the cream and cheese!