Optional toppings: Crispy bacon bits, chopped green onions, extra cheese, and sour cream
Instructions
Step 1: Prepare the Vegetables. Start by peeling your Russet potatoes and cutting them into roughly 1-inch cubes. Finely dice your onion and mince the garlic cloves. Ensuring the potato cubes are uniform in size helps them cook evenly throughout the day.
Step 2: Combine in Slow Cooker. Place the cubed potatoes, diced onion, and minced garlic into the basin of your slow cooker. Pour in the chicken broth until the potatoes are mostly submerged. Add the sliced butter, salt, and black pepper on top.
Step 3: Slow Cook. Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 7 to 8 hours, or set it to “High” and cook for 3 to 4 hours. You will know it is ready when the potatoes are fork-tender and starting to fall apart.
Step 4: Mash or Blend. For a chunkier soup, use a potato masher directly in the pot to crush about half of the potatoes. For a completely smooth and creamy soup, use an immersion blender until you reach your desired consistency.
Step 5: Incorporate Dairy. Stir in the cubed cream cheese and heavy cream. Replace the lid and cook on high for an additional 15 to 20 minutes, or until the cream cheese has fully melted and the soup is silky. Stir in the shredded cheddar cheese until melted.
Step 6: Final Seasoning and Garnish. Taste the soup and add more salt or pepper if needed. Ladle the hot soup into bowls and top with bacon bits, fresh green onions, and a dollop of sour cream if desired.