Ingredients:

  • 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 carrots, diced small
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. Place the diced potatoes, onions, carrots, and minced garlic into the slow cooker.
  2. Pour in the broth and stir in the thyme, salt, and pepper. Ensure the potatoes are mostly submerged in the liquid.
  3. Cover with the lid and cook on Low for 6–8 hours or High for 3–4 hours until potatoes are fork-tender.
  4. For a rustic soup, use a potato masher to crush about 1/3 of the potatoes directly in the pot. For a silky finish, use an immersion blender for 30 seconds.
  5. Stir in the butter and heavy cream.
  6. Fold in the shredded cheddar cheese until completely melted and the soup looks golden and glossy.