Dinnerfy

2 pounds Potatoes

Notes:

unskinned, scrubbed and cut into 1-inch pieces

1/2 cup Onion

Notes:

diced

4 cups Chicken stock

Notes:

homemade or good-quality store-bought broth

2 cloves Garlic

Notes:

crushed

1 teaspoon Salt

2 tablespoons Butter

1/2 cup Heavy cream

Shredded cheddar cheese

Notes:

recommended topping

Sour cream

Notes:

recommended topping

Bacon pieces

Notes:

recommended topping

Sliced green onions

Notes:

recommended topping

Step 1 :

Add the potatoes, onion, stock, garlic, and salt to the slow cooker. Cook on high for 4 hours or low for 7 to 8 hours.

Step 2 :

Add the butter and puree the soup using a handheld immersion blender or countertop blender. (If you prefer a chunkier soup, reserve a few ladles of the large potato pieces before pureeing) Stir in the cream.

Step 3 :

Ladle the soup into bowls, garnish with the toppings of your choice, and serve immediately.

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