Ingredients
5 medium Russet potatoes
3 cups sharp cheddar cheese shredded
1 ½ cups chicken broth
1 cup heavy cream
½ yellow onion diced
4 oz cream cheese
1 tbsp or 2-3 cloves of garlic minced
1 tsp salt
1 tsp black pepper
Direction
Peel and cut the potatoes into ½-inch pieces.
Add the potatoes, cheddar, chicken broth, heavy cream, onion, cream cheese, garlic, salt, and pepper to the crockpot and stir.
Cook on high for about 3 hours
Use a potato masher and mash about 3/4 of the potatoes to give the soup a creamy consistency.
Top with cheese, and green onion.
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