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, for garnish
- chives, for garnish
- sour cream, for garnish
- shredded cheese, for garnish
Instructions
- Combine diced potatoes, onion powder, garlic powder, chicken broth, salt, and pepper in a slow cooker.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until potatoes are tender.
- Once cooked, lightly blend some of the potatoes using a potato masher or immersion blender to achieve desired soup consistency.
- Stir in room temperature cream cheese, shredded cheddar cheese, and heavy cream until well combined and cheese is melted.
- Cover and cook on low for an additional 15-20 minutes to allow flavors to meld.
- Garnish individual bowls with toppings.
Notes
For a thicker soup, blend more potatoes to your liking.
Top with fresh herbs for added flavor and a pop of color.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 90mg