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To make a rich and creamy soup, you will need the following ingredients: - 6 medium russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream or coconut cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Optional toppings: green onions, bacon bits These simple items create a comforting dish that warms the soul. The russet potatoes serve as the base, offering a smooth texture when cooked. The onion and garlic add a burst of flavor, while the vegetable broth keeps everything moist and savory. The sharp cheddar cheese brings the cheesy goodness that we all crave. You can choose heavy cream for a richer taste or coconut cream for a tasty dairy-free option. Feel free to play with your toppings! Green onions give a fresh crunch, and bacon bits add a savory touch. You can find the Full Recipe for more details on how to bring this soup to life. Enjoy each spoonful of this creamy comfort dish! Start by dicing six medium russet potatoes. Make sure they are about equal in size. This helps them cook evenly. Next, chop one medium onion and mince three cloves of garlic. The onion adds sweetness, and the garlic boosts flavor. Layer the diced potatoes, chopped onion, and minced garlic in your slow cooker. This forms the base of your soup. Now, pour four cups of vegetable broth over the vegetables. This broth gives your soup great flavor. Add one teaspoon of dried thyme and one teaspoon of smoked paprika. These spices add depth to your dish. Season with salt and pepper to taste, then stir everything well. Cover your slow cooker and set it to cook. For a low setting, aim for six to seven hours. If you choose the high setting, it will take about three to four hours. You want the potatoes to be tender when done. When the cooking time is up, use a potato masher to mash the potatoes slightly. This creates a creamy texture. Leave some chunks for extra heartiness. Next, stir in two cups of shredded sharp cheddar cheese and one cup of heavy cream or coconut cream. This adds richness and creaminess to your soup. Mix until the cheese melts completely. Taste your soup and adjust the seasoning if needed. Let it sit for an extra 10-15 minutes on low to thicken. Stir occasionally for the best results. For the full recipe, you can refer back to the ingredients list. Enjoy your creamy comfort dish! To get the best texture in your soup, mash the potatoes just right. Use a potato masher to break them down a bit. You want some chunks for a nice feel. If your soup is too thin, add more potatoes or let it cook longer. If you want it thicker, try adding less broth next time. For extra flavor, think about adding spices. A dash of cayenne pepper can give it a kick. You can also try some fresh herbs like parsley or chives. Fresh herbs add bright flavors, while dried herbs give a deep taste. Both options work well, depending on what you have. When serving your soup, make it look pretty! Top each bowl with chopped green onions for color. If you like bacon, sprinkle some bits on top for a tasty crunch. You can also add extra cheese for a cheesy finish. Serve with a warm piece of bread for a cozy meal. {{image_2}} You can still enjoy a creamy soup without dairy. First, consider using coconut cream. It adds rich flavor and keeps the soup thick. Just replace the heavy cream with one cup of coconut cream. This change keeps your soup delicious while being dairy-free. Next, look for vegan cheese alternatives. Many brands offer great options that melt well. Choose a cheese that fits your taste. This makes your soup creamy and rich without dairy. Want to make your soup heartier? Adding protein is a great way! You can incorporate cooked bacon or sausage for a savory kick. Just sprinkle some cooked bacon bits on top before serving. This adds a nice crunch and flavor. If you prefer a vegetarian option, try adding beans. White beans or chickpeas work well. They add protein and fiber while keeping the soup smooth. You can mix them in during the last hour of cooking for the best results. Using seasonal vegetables is a fun way to change up your soup. In spring, try adding fresh peas or asparagus for a pop of color and taste. In fall, use sweet potatoes or pumpkin for a sweet, warming flavor. For toppings, adjust them based on the season. In winter, add crispy bacon or shredded cheese. In summer, fresh herbs like basil or chives brighten up the dish. Each season brings new flavors to explore! For a detailed recipe, check out the Full Recipe. To store leftovers, let the soup cool first. Transfer it to an airtight container. Make sure the lid seals tightly. The soup stays fresh in the fridge for about 3 to 4 days. Always label the container with the date. This way, you can keep track of how long it has been stored. To maintain freshness, avoid letting the soup sit out for too long. Cool it quickly and store it right away. When reheating, warm only what you will eat. This helps prevent spoilage. You can freeze this soup for later. To freeze, let it cool completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. This soup can last in the freezer for 2 to 3 months. To reheat, thaw the soup in the fridge overnight. Heat it slowly on the stove. Stir often to ensure it heats evenly. If the soup looks thick, add a splash of broth or cream to loosen it up. To prevent freezer burn, make sure the container is airtight. Wrap the container in plastic wrap for extra protection. How long does the soup last? In the fridge, it lasts about 3 to 4 days. In the freezer, it can last 2 to 3 months. Look for signs of spoilage before eating. If you see any mold or off smells, throw it out. If the soup separates or changes color, it may not be safe to eat. Always trust your senses. If in doubt, it's best to discard the soup. For the full recipe, check out the Creamy Cheddar Potato Bliss Soup. To thicken your soup, I suggest mashing some potatoes. This adds body and creaminess. You can also add more cheese or cream during cooking. If you want a thicker texture, try stirring in a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Add this mix to the soup and let it cook for a bit longer. It will help to create a rich, thick finish. Yes, you can use different types of cheese! Creamy cheeses like Gouda or Fontina add a nice touch. If you want a sharper flavor, try using aged cheddar or pepper jack. Mixing cheeses can create fun and unique flavors. Just remember to adjust the amount based on how strong you want the taste. When using the high setting, your soup will take about 3 to 4 hours to cook. The potatoes should be soft and tender when ready. If you prefer, you can cook it on low for 6 to 7 hours. This gives a richer flavor as the ingredients meld together nicely over time. Absolutely! You can make this soup a day or two ahead. Just store it in an airtight container in the fridge. When you’re ready to eat, just reheat it on the stove or in the microwave. If you want to keep it longer, you can freeze it. Make sure to leave some space in the container for expansion. This way, you can enjoy your cheesy potato soup anytime! For the full recipe, check out the details. You learned how to make Slow Cooker Cheesy Potato Soup from start to finish. We covered essential ingredients, step-by-step instructions, tips, and variations. Remember, you can adjust the consistency and flavors to suit your taste. Don't shy away from adding your favorite toppings or trying new cheese types. This simple recipe will warm you up and impress your friends. Enjoy making this hearty soup anytime!

Slow Cooker Cheesy Potato Soup

Indulge in the ultimate comfort food with Slow Cooker Cheesy Potato Soup that's both creamy and delicious! This easy recipe combines russet potatoes, sharp cheddar, and heavy cream for a rich flavor you'll love. Perfect for cozy nights, it's a simple dish that fills your kitchen with warmth. Don't miss out on mastering this delightful soup—click through now to explore the full recipe and savor each spoonful of creamy goodness!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream or coconut cream for a dairy-free option

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

½ cup green onions, chopped (for garnish)

¼ cup cooked bacon bits (optional for topping)

Instructions
 

Place the diced potatoes, chopped onion, and minced garlic in the slow cooker.

    Pour the vegetable broth over the vegetables, ensuring they are submerged in the liquid.

      Add the dried thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine all ingredients evenly.

        Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.

          Once cooked, use a potato masher to mash the potatoes slightly in the slow cooker to create a creamy texture, leaving some chunks for texture.

            Stir in the shredded cheddar cheese and the heavy cream or coconut cream to add richness and creaminess to the soup. Mix everything until the cheese is melted and fully incorporated.

              Taste and adjust seasoning with more salt and pepper if necessary.

                Let the soup sit for an additional 10-15 minutes on low to thicken, stirring occasionally.

                  Prep Time: 20 minutes | Total Time: 7 hours | Servings: 6-8

                    - Presentation Tips: Serve the soup in bowls, topped with chopped green onions and optional bacon bits for a savory crunch. A sprinkle of extra cheddar cheese can also enhance the visual appeal!