Description
This is the ultimate comfort food. A rich and velvety potato soup made effortlessly in the slow cooker, topped with all your favorite baked potato fixings like crispy vegetarian-friendly smoky bits, sharp cheddar, and fresh green onions.
Ingredients
- 3 lbs Russet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz cream cheese, softened and cubed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 6 slices smoky plant-based protein strips, cooked and crumbled
- 1/4 cup fresh chives or green onions, sliced
Instructions
- Step: Add the cubed potatoes, diced onion, garlic, salt, pepper, and chicken broth to the slow cooker. Stir to combine.
- Step: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are fork-tender.
- Step: Once the potatoes are soft, use a potato masher to mash about half of the potatoes directly in the pot to help thicken the soup.
- Step: Stir in the softened cream cheese and heavy cream. Cover and cook for an additional 20-30 minutes until the cream cheese is fully melted and incorporated.
- Step: Stir in the shredded cheddar cheese until melted. Serve in bowls topped with smoky crumbles, extra cheese, and fresh chives.
Notes
For the best texture, use Russet potatoes as they break down beautifully to thicken the soup. If you prefer a smoother soup, use an immersion blender for a few pulses before adding the dairy.
- Prep Time: PT20M
- Cook Time: PT360M
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 85 mg