Crockpot Potato Soup Creamy and Flavorful Delight

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (or non-dairy alternative)
• 1 cup sharp cheddar cheese, shredded
• 0.5 cup sour cream (or Greek yogurt)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 3 green onions, sliced (for garnish)
• fresh parsley, chopped (for garnish)

Instructions

1. Begin by preparing your potatoes: peel and dice the russet potatoes into bite-sized cubes.
2. In the crockpot, combine the diced potatoes, diced onion, minced garlic, and vegetable broth. Stir to combine.
3. Add the dried thyme, smoked paprika, salt, and pepper. Mix well to ensure the seasonings are evenly distributed.
4. Cover the crockpot with a lid and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
5. Once cooked, use a potato masher to mash some of the potatoes in the crockpot, leaving some chunks for texture.
6. Stir in the milk and sour cream, ensuring a creamy consistency. If you prefer a thinner soup, add more milk until desired consistency is reached.
7. Gradually mix in the shredded cheddar cheese until melted and well combined.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the soup hot, garnished with sliced green onions and chopped parsley for a fresh finish.