Ingredients:

  • 2 pounds russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, adjusted to taste
  • ½ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped fresh chives or green onions, for garnish

Instructions:

  1. Dice the potatoes and chop the onion. Mince the garlic.
  2. In the crockpot, add diced potatoes, chopped onion, minced garlic, broth, thyme, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
  4. For a smoother texture, use an immersion blender directly in the crockpot or carefully transfer half of the soup to a blender and blend until smooth. Return to the crockpot.
  5. Stir in heavy cream and sour cream. Mix well to incorporate.
  6. Add shredded cheese and stir until melted and creamy.
  7. Garnish with fresh chives or green onions before serving.