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- 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup sharp cheddar cheese, freshly shredded - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 4 green onions, thinly sliced (for garnish) - Croutons (optional, for garnish) When measuring ingredients, be precise for the best flavor. For potatoes, use a kitchen scale if you have one. One large russet potato weighs about 10 to 12 ounces. For liquids like broth and cream, use a measuring cup. Level off dry ingredients with a straight edge for accuracy. If you're missing something, don't worry! Here are some easy swaps: - Potatoes: Try Yukon Gold or red potatoes for a different taste. - Onion: Shallots or leeks work well too. - Garlic: Garlic powder can replace fresh garlic. - Vegetable broth: Chicken broth adds a deeper flavor. - Cheese: Use mozzarella for a milder taste or gouda for a smoky flavor. - Cream: Milk or a plant-based milk can lighten the soup, but it will change the texture. Feel free to mix and match based on what you have! This recipe is all about making it your own while still achieving that rich, cheesy goodness. For the complete recipe, check out the Full Recipe section. Start by getting your slow cooker ready. Add the diced potatoes, chopped onion, and minced garlic to the pot. Make sure they sit evenly in the bottom. Next, pour in the vegetable broth. It should fully cover the veggies. Add the dried thyme and smoked paprika for a nice kick. Season with salt and freshly ground black pepper to taste. Mix everything well to blend the flavors. Now, cover the slow cooker with its lid. You can choose to cook on low for 6 hours or high for 3 hours. The goal is to make the potatoes tender. Check with a fork; they should pierce easily. Cooking on low brings out rich flavors, while high cooks faster. Pick what suits your time best. Once your soup is done, it's time for the fun part! Use a potato masher to gently break down some potatoes. This creates a chunky texture. If you want it creamier, use an immersion blender for a smoother finish. Stir in the heavy cream and shredded sharp cheddar cheese. Mix until the cheese melts completely. Taste and adjust the seasoning if needed. Let it cook on low for an extra 15-20 minutes to thicken. To serve, ladle the soup into bowls. Garnish with freshly sliced green onions and croutons for some crunch. Enjoy your warm, cheesy potato bliss! For the complete recipe, check out the Full Recipe. To boost the taste of your soup, use fresh herbs. Thyme adds warmth. Consider adding a bay leaf during cooking. It deepens the flavor. You can also use chicken broth instead of vegetable broth. This change gives the soup a richer taste. Don’t forget to sauté the onion and garlic before adding them. This step brings out their sweetness. If you want a thicker soup, mash more potatoes. Use a potato masher for a chunky style. For a creamier soup, blend some of it using an immersion blender. This makes it smooth and velvety. For extra creaminess, add more heavy cream or cheese. Just mix it in before serving, so it melts perfectly. Serve your soup hot in a deep bowl. Garnish it with green onions for a fresh touch. Croutons add a fun crunch. You can also drizzle some olive oil or extra cream on top. Pair it with crusty bread for dipping. This makes the meal feel cozy and complete. For a fun twist, offer toppings like bacon bits or fresh herbs. For the complete recipe, check out the Full Recipe. {{image_4}} You can boost the flavor of your cheesy potato soup by adding proteins. Bacon gives a nice smoky taste. Just cook it until crispy, then crumble it into the soup before serving. For ham, you can use leftover pieces. Chop them up and stir them in during the last hour of cooking. If you prefer chicken, use cooked, shredded chicken. Add it in the last 30 minutes to keep it tender and juicy. To make this soup vegetarian or vegan, swap the vegetable broth for a hearty vegetable stock. Use plant-based cream, like cashew or coconut cream, to keep it creamy. For cheese, look for vegan cheese options that melt well. Nutritional yeast can also offer a cheesy flavor without dairy. These changes keep the soup rich and delicious while fitting your dietary needs. You can change the soup's flavor by adding different spices and herbs. Try adding cayenne pepper for a spicy kick. A pinch of nutmeg can add warmth. Fresh herbs, like parsley or chives, can brighten the taste. You can also mix in some cumin for a smoky flavor. Adjust these spices to match your taste buds and enjoy a new twist on this cozy dish. After making your Slow Cooker Cheesy Potato Soup, let it cool first. Store the soup in an airtight container. It will stay fresh for about three to five days in the fridge. If you want to enjoy it later, it’s best to divide it into smaller portions. This way, you can reheat only what you need. If you want to save some soup for later, freezing is a great option. First, let the soup cool completely. Then, spoon it into freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. This soup can last up to three months in the freezer. Remember to label your containers with the date. To reheat your soup, thaw it in the fridge overnight if it’s frozen. You can heat it on the stove over medium heat. Stir it often to prevent sticking. If it seems too thick, add a bit of broth or water. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until hot. Enjoy your delicious soup! For the full recipe, check out the Full Recipe section. Yes, you can use other types of potatoes. If you want a creamier texture, try Yukon gold potatoes. They are buttery and smooth. For a firmer bite, use red potatoes. They hold their shape well. Just keep in mind that the flavor may vary slightly. Always peel and cube them to keep it consistent with the recipe. To spice up the soup, add more spices. You can include cayenne pepper or crushed red pepper flakes. Start with a small amount, like 1/4 teaspoon. Then, taste and adjust as needed. Fresh jalapeños are another good option. Just chop them finely and add them in when you mix in the broth. This soup pairs well with many sides. Fresh, crusty bread is a great choice for dipping. A simple green salad can lighten the meal. If you like protein, grilled cheese sandwiches work well too. For a fun twist, serve it with crispy bacon bits on top. You can also check the Full Recipe for more serving ideas. In this blog post, we explored how to make Slow Cooker Cheesy Potato Soup. We looked at the ingredients, measurement guides, and substitutions to help you succeed. I shared step-by-step instructions to prepare your slow cooker, cook on different settings, and add final touches. We also covered tips for flavor, thickness, and serving suggestions. Variations included proteins and vegetarian options. Lastly, I explained storage, freezing, and reheating. With these simple steps and tips, you can create a warm, tasty dish everyone will love. Enjoy making your delicious soup!

Slow Cooker Cheesy Potato Soup

Warm up your day with this delectable Savory Slow Cooker Cheesy Potato Soup Recipe! Creamy, cheesy, and packed with flavor, this soup is the ultimate comfort food made easy in your slow cooker. Follow simple steps and personalized ingredient swaps to create the perfect bowl of happiness. Discover how to enhance flavors and make it your own. Dive into this cozy recipe and bring warmth to your table—click through to explore the full recipe today!
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Ingredients
  

4 large russet potatoes, peeled and diced into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup sharp cheddar cheese, freshly shredded

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

4 green onions, thinly sliced (for garnish)

Croutons (optional, for garnish)

Instructions
 

Begin by preparing your slow cooker. Add the diced potatoes, chopped onion, and minced garlic to the pot, ensuring they are evenly distributed.

    Pour in the vegetable broth, making sure all the ingredients are submerged. Stir in the dried thyme and smoked paprika for added depth of flavor. Season with salt and freshly ground black pepper to taste, mixing everything together well.

      Cover the slow cooker with its lid. Cook on the low setting for 6 hours or high for 3 hours, or until the potatoes are tender and easily pierced with a fork.

        Once the cooking time is complete, use a potato masher to gently break down some of the potatoes, creating a chunky texture. For a creamier finish, you can blend the soup using an immersion blender until you reach your desired consistency.

          Stir in the heavy cream and shredded sharp cheddar cheese. Mix well until the cheese is fully melted and incorporated, resulting in a luscious, creamy texture. Taste and adjust the seasoning, adding more salt and pepper if needed.

            Allow the soup to cook on low for an additional 15-20 minutes, which will help to thicken the mixture and enhance the flavors.

              To serve, ladle the soup into individual bowls. Garnish with freshly sliced green onions and a sprinkle of croutons for a delightful crunch, if desired.

                - Prep Time: 15 minutes | Total Time: 6 hours 20 minutes | Servings: 6-8

                  - Presentation Tips: Serve with a side of crusty bread for dipping, and consider drizzling a little extra heavy cream on top before adding the green onions for an appealing touch.