Velvety Cheesy Crock Pot Potato Soup
Ingredients:
6 medium russet potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 cup heavy cream
1/2 cup cream cheese
2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1/2 cup green onions, chopped (optional, for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
1. Place diced potatoes, onion, garlic, chicken broth, salt, pepper, smoked paprika, and thyme in a crock pot. Stir to combine.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are very soft.
3. Use an immersion blender to fully blend the soup until smooth and creamy, with no visible potato pieces.
4. Stir in heavy cream and cream cheese until fully incorporated.
5. Add shredded cheddar and Monterey Jack cheeses. Stir until completely melted into a thick, smooth, golden cheese soup.
6. Taste and adjust seasoning with extra salt or pepper if needed.
7. Serve hot, garnished with chopped green onions and fresh parsley.
Prep Time:15 minutes
Cook Time:6–7 hours (low) or 3–4 hours (high)
Total Time:6–7 hours 15 minutes (low)
Servings:6