When school mornings get hectic, this 5-ingredient slow cooker cheddar potato soup is exactly the kind of dinner that saves the day. It uses cubed Ranger Russet potatoes for that naturally hearty, creamy texture, and the slow cooker does most of the work while you get through pickups, homework, and everything else packed into a weekday. By dinnertime, you have a warm, velvety bowl of comfort that feels a lot more special than the effort it takes.
This soup is especially good with crusty bread, buttery crackers, or simple ham and cheese sandwiches for an easy family dinner. If you want to round it out a bit more, add a green salad with a tangy vinaigrette to balance the richness, or top each bowl with extra chives and a sprinkle of black pepper for a cozy soup-and-bread night.
5-Ingredient Slow Cooker Back-to-School Week Velvety Cheddar Potato Soup using Cubed Ranger Russet Potatoes
Servings: 6
Ingredients
2 pounds Ranger Russet potatoes, peeled and cut into cubes
1 small yellow onion, finely diced
4 cups chicken broth
2 cups shredded sharp cheddar cheese
1 cup heavy cream
Directions
1. Add the cubed Ranger Russet potatoes, diced onion, and chicken broth to your slow cooker. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
2. Once the potatoes are soft, use an immersion blender to blend the soup in the slow cooker until mostly smooth and velvety, leaving a little texture if you like. If you do not have an immersion blender, carefully mash the potatoes well for a chunkier soup.
3. Stir in the shredded cheddar cheese and heavy cream. Cover for 10 to 15 minutes, then stir again until the cheese is fully melted and the soup is smooth and creamy.
4. Ladle the soup into bowls and serve hot. If you have them on hand, finish with chopped chives and a piece of crusty bread on the side.
Variations & Tips
Make it extra cheesy: If your family loves a bolder cheddar flavor, stir in an extra 1/2 cup shredded sharp cheddar right before serving. Add it gradually so the soup stays smooth.
Thicker or thinner soup: For a thicker soup, blend a little longer or let it sit uncovered on warm for a few minutes. For a thinner consistency, stir in a splash of extra broth or milk until it is just how you like it.
Easy topping bar: On busy school nights, I like to set out little bowls of toppings like chives, crumbled bacon, extra cheddar, or oyster crackers so everyone can customize their own bowl without extra work at the stove.
Meal prep tip: Peel and cube the potatoes and dice the onion the night before to make the morning setup even faster. Store them separately in the refrigerator, and keep the potatoes covered with cold water so they do not brown.