- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- ½ cup bacon bits (optional)
- Green onions, chopped (for garnish)
Equipment Needed
- Slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Stirring spoon
- Ladle for serving
Step-by-Step Instructions
When I start making this potato soup, the first thing I do is prep my ingredients. I peel and dice the potatoes, making sure they’re cut into uniform pieces. This ensures they cook evenly—trust me, uneven chunks will lead to differing textures. I chop a medium onion, and when I add the garlic, I can’t help but inhale deeply; the aroma is so inviting. It already starts to feel like home!
Next, I toss everything into my trusty slow cooker. I add the diced potatoes, chopped onions, and minced garlic, making sure to mix them a little. I pour in the vegetable or chicken broth, which adds a layer of flavor. My kitchen is starting to smell heavenly. Then, I sprinkle the salt, pepper, and dried thyme over the top. I give it all a gentle stir, ensuring every potato piece has some seasoning. Now, I put the lid on and set my slow cooker to low for about 6 to 8 hours. The waiting can feel agonizing, but I know it’s worth it!
As the cooking time comes to an end, I prepare myself for some magic. If the potatoes have cooked down properly, they’ll be tender enough to mash slightly, creating that creamy texture. I use a potato masher directly in the slow cooker to break up some of the potatoes; I like leaving a few chunks for texture, but it’s all about personal preference. After I get the consistency right, I pour in the heavy cream and stir it in. It’s at this point the soup transforms into a luscious, velvety dish.(See the next page below to continue…)