A warm bowl of soup is exactly what cold evenings call for. This recipe relies on your slow cooker to soften russet potatoes, onions, and garlic in a base of chicken stock and milk.
The prep work takes about 20 minutes. After cooking for four hours on high or eight hours on low, you blend the mixture and stir in heavy cream and sharp white cheddar cheese.
Why this works
- The slow cooker gives the potatoes time to become tender without needing to watch a pot on the stove.
- An immersion blender makes it easy to puree the soup directly in the crockpot for a smooth texture.
- Adding the heavy cream and cheese at the very end prevents them from separating during the long cooking time.
Ingredients you'll need
- Russet potatoes: These have a high starch content that breaks down easily and thickens the soup. Peel them and cut them into even 1-inch pieces.
- Chicken stock: You can use vegetable stock if you prefer a vegetarian base. Low-sodium options let you control the salt level.
- Whole milk: This goes in at the beginning to add richness. Avoid using skim milk, which can curdle in the slow cooker.
- Heavy cream: Stirred in after cooking. It gives the soup a smooth finish.
- Sharp white cheddar cheese: Grate this from a block rather than buying pre-shredded cheese. It melts much better into the warm soup.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the vegetables
Chop the onion, mince the garlic, and peel and dice the potatoes. Keeping the potato pieces uniform helps them cook at the same rate.
Step 2: Fill the slow cooker
Place the butter, onions, garlic, potatoes, chicken stock, and whole milk into a 7-quart slow cooker. Stir in the salt, pepper, and nutmeg.
Step 3: Cook the soup
Cover the crockpot. Set it to cook on high for 4 hours or on low for 8 hours until the potatoes are very soft.
Step 4: Blend and finish
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely.
Serve it with
Serve this soup with a green salad and warm bread like Easy Dinner Rolls for Thanksgiving to soak up the creamy broth.
Storage and reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the dairy and potatoes can become grainy when thawed. Reheat gently on the stove over low heat, stirring frequently, or in the microwave in 30-second bursts.
FAQ
Can I leave the skins on the potatoes?
It is better to peel russet potatoes for this recipe. The skins are thick and will affect the smooth texture of the blended soup.
What can I use instead of an immersion blender?
A potato masher works well if you prefer a chunky texture. For a smooth soup, use a standard countertop blender and process the hot liquid in small batches.
Can I make this dairy-free?
It is difficult to make this specific recipe dairy-free because it relies heavily on milk, heavy cream, and cheddar cheese for its texture and flavor.
