Slow Cooker Cheesy Potato Soup Comforting and Hearty

Ingredients

• 4 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1 cup half-and-half
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• to taste salt and pepper
• 1 tablespoon olive oil
• 4 tablespoons sour cream (for serving)
• to taste chopped green onions (for garnish)

Instructions

1. In a skillet over medium heat, heat the olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
2. In your slow cooker, combine the diced potatoes, sautéed onions, and garlic. Pour in the vegetable broth and add the dried thyme, paprika, salt, and pepper. Stir to mix well.
3. Cover and cook on high for 4 hours or on low for 6-8 hours, or until the potatoes are tender.
4. Once the potatoes are cooked, use a potato masher or an immersion blender to mash the soup to your desired creaminess, leaving some chunks of potato for texture.
5. Stir in the half-and-half and shredded cheddar cheese until melted and creamy. Adjust seasoning with more salt and pepper if necessary.
6. Cover and let the cheese melt for about 10 more minutes.
7. Serve hot in bowls, topped with a dollop of sour cream and a sprinkle of chopped green onions.