Ingredients
Scale
- 4 medium russet potatoes (about 2 lbs), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese, softened
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- ½ cup bacon bits (optional)
Instructions
- Prepare the potatoes by peeling and dicing them into bite-sized cubes.
- In a skillet over medium heat, sauté the chopped onion in oil until translucent. Add minced garlic and cook until fragrant.
- Transfer the sautéed onion and garlic to the crockpot along with the diced potatoes.
- Pour in the vegetable broth until all ingredients are submerged.
- Cook on high for 4 hours or low for 8 hours.
- Stir in softened cream cheese until melted and well combined.
- For a smoother texture, use an immersion blender to blend part of the soup if desired.
- Season with salt and pepper to taste before serving. Garnish with sliced green onions or bacon bits if using.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) / 8 hours (low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg