Ingredients:

  • 2 pounds of russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 4 cups of vegetable or chicken broth
  • 1 cup of heavy cream
  • ½ teaspoon of dried thyme
  • 1 teaspoon of salt (adjust to taste)
  • ½ teaspoon of black pepper (adjust to taste)
  • ½ cup of shredded cheddar cheese (optional, for serving)
  • ¼ cup of chopped chives or green onions (for garnish)

Instructions:

  1. Peel and dice the potatoes into bite-sized pieces.
  2. Dice the onion and mince the garlic.
  3. Place diced potatoes, onion, garlic, broth, thyme, salt, and pepper into the crock pot. Stir to combine well.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
  5. For a creamier texture, use an immersion blender to puree some of the soup, leaving chunks for texture.
  6. Stir in the heavy cream and mix well; let it cook for an additional 20-30 minutes.
  7. Ladle the soup into bowls and top with cheese and chives/green onions if desired.