Slow Cooker Chunky Potato Soup with Carrots and Cheddar
A thick, chunky potato soup with carrots and cheddar that cooks in the slow cooker with only a few minutes of prep.
Equipment
- 6-quart slow cooker
- Large skillet
- Potato Masher
- Ladle
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes peeled and cut into 1/2 inch cubes
- 5 cup low sodium chicken broth
- 6 medium carrots peeled and thinly sliced
- ½ sweet yellow onion diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 ½ cup half and half fat free works too
- 1 ½ cup shredded cheddar cheese shredded from a block
- 2 tbsp chopped fresh chives plus more for garnish
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ⅛ tsp crushed red pepper flakes
- 1 tsp dried herb blend chives, tarragon, basil, and dill
Instructions
Cooking
- Load the cooker. Coat the slow cooker with cooking spray, set it to HIGH, and add the potatoes, broth, salt, pepper, pepper flakes, and herb blend.
- Saute the base. Cook the carrots in the olive oil over medium high heat for 3 minutes, add the onion until translucent, then the garlic for 30 seconds, and stir everything into the cooker.
- Cook until tender. Cover and cook on HIGH for 2 to 3 hours until a fork slides easily into the potatoes.
- Mash lightly. Press a potato masher into the pot 3 to 4 times, leaving the soup chunky.
- Finish with dairy. Stir in the half and half, cheddar, and chives for 5 to 10 minutes until the cheese melts and the soup is steaming hot.
Notes
Substitutions: Use regular half and half or whole milk if fat free is not available, and swap Colby for cheddar.
Tips: Shred cheese from a block and add it off the boil for the smoothest soup.
Storage: Refrigerate for up to 3 days. Reheat to 165 degrees F. Freezing is not recommended.