Ingredients and Weight:
- Yukon Gold potatoes, 2 lbs (peeled and cubed)
- Onion, 1 medium (chopped)
- Celery, 2 stalks (chopped)
- Carrots, 2 medium (chopped)
- Garlic, 2 cloves (minced)
- Chicken broth, 4 cups
- Heavy cream, 1 cup
- Milk, 1 cup
- Cheddar cheese, 8 oz (shredded)
- Salt and black pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
6-8 hours on low
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large slow cooker, combine the potatoes, onion, celery, carrots, garlic, and chicken broth.
- Cover and cook on low for 6-8 hours, or until the potatoes are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Add the heavy cream, milk, and cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 260 per serving (1 cup)
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Creamy and flavorful
- Comforting and satisfying
- Suitable for all seasons
User Comments:
- "This soup is absolutely delicious! It's so creamy and cheesy, and the potatoes are cooked perfectly."
- "I love that this soup is so easy to make. I just throw everything in the slow cooker and let it do its thing."
- "This soup is the perfect comfort food. It's so warm and filling."
- "I'm not a big soup eater, but this soup is amazing. I could eat it every day."
- "I highly recommend this soup to anyone who loves potatoes and cheese."
Special Precautions and Tips:
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Just be careful not to overfill the blender.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- To make the soup gluten-free, use gluten-free chicken broth and cheddar cheese.
