Slow Cooker Potato Soup

🧂 Ingredients

• 2 pounds Yukon gold potatoes

  washed and quartered
• 1 medium onion

  chopped
• 3 cups chicken or vegetable broth

  gluten free
• 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt

  or to taste
• 1/2 teaspoon black pepper

  or to taste
• 1 cup heavy cream
• 1 tablespoon corn starch
• 2 cups sharp cheddar cheese

  shredded

Instructions

• 1 Add potatoes, onion, spices, and broth to the slow cooker and stir everything
  together. Slow cook on high for 3-4 hours, or on low for 7-8 hours, or until the
  potatoes are fork-tender. Use a ladle to spoon some pieces of potato into a
  separate bowl and set aside.
• 2 Using an immersion blender, puree the potatoes until smooth. In a separate bowl,
  whisk together the corn starch and cream. Add the cheddar cheese and cornstarch
  slurry, and stir everything together.
• 3 Stir the bowl of potatoes back into the soup. Once the cheese has melted, add
  additional salt and black pepper to taste, top with chives and serve.

Nutrition Info