Are you ready to transform your kitchen into a haven of creamy, cheesy goodness? Imagine coming home to a rich, velvety potato cheese soup that's been slowly simmering all day, filling your home with an irresistible aroma that promises pure comfort. This Marie Callender's inspired slow cooker recipe is about to become your new go-to comfort food – so easy to prepare that even novice cooks can create a restaurant-quality meal with minimal effort!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups diced potatoes
- 1 onion, chopped
- 2 cups shredded cheddar cheese
- 4 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Dice the potatoes into small, uniform pieces to ensure even cooking. Chop the onion finely.
- In a slow cooker, combine the diced potatoes and chopped onion. Make sure to spread them evenly across the bottom of the slow cooker.
- Pour in the 4 cups of chicken broth, ensuring that the potatoes and onions are fully submerged. This will help them cook thoroughly and infuse flavor.
- Add 1 teaspoon of garlic powder to the mixture. This will enhance the flavor of the soup. Stir gently to combine the ingredients.
- Season the mixture with salt and pepper to taste. Start with a small amount, as you can always adjust the seasoning later.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking will allow the flavors to meld and the potatoes to become tender.
- After 6 hours of cooking, check the potatoes for tenderness. They should be soft enough to mash easily with a fork.
- Once the potatoes are tender, use a potato masher or fork to mash some of the potatoes in the slow cooker. This will create a thicker texture for the soup while leaving some chunks for heartiness.
- Stir in 2 cups of shredded cheddar cheese and 1 cup of milk. Mix well until the cheese is melted and fully incorporated into the soup.
- Allow the soup to cook on low for an additional 15 minutes, stirring occasionally to prevent sticking and to help the cheese melt completely.
- Once the soup is creamy and heated through, taste and adjust the seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with additional shredded cheese or fresh herbs if desired. Enjoy your homemade Slow Cooker Marie Callender's Potato Cheese Soup!
Tips
- Potato Prep is Key: Cut your potatoes into uniform, small dice to ensure even cooking and a consistent texture throughout the soup.
- Cheese Matters: Use freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the soup's smoothness.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. The 6-hour slow cook time allows flavors to develop and potatoes to become perfectly tender.
- Texture Trick: Partially mashing some potatoes creates a creamy base while leaving some chunks for a hearty feel.
- Season Gradually: Start with a small amount of salt and pepper, tasting and adjusting as you go. Different broths and cheeses can impact the overall saltiness.
- Make it Your Own: Feel free to add crispy bacon bits, chopped green onions, or a dollop of sour cream as garnish to personalize your soup.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days and often tastes even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
