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Creating the Cheddar Chive Potato Bliss Soup is a straightforward process, making it an excellent choice for those busy days when comfort food is a must. Follow these detailed steps to achieve a deliciously creamy and flavorful soup that will warm your heart.

Crockpot Potato Soup Cheddar Chives

Warm up your evenings with a comforting bowl of Cheddar Chive Potato Bliss Soup, perfect for chilly nights. Picture yourself cozying up with this creamy delight featuring russet potatoes, sharp cheddar, and fresh chives. This easy recipe transforms simple ingredients into a rich, heartwarming dish that brings family and friends together. With straightforward preparation steps and plenty of options for customization, this soup is sure to become a cherished favorite in your home.
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Ingredients
  

6 medium russet potatoes, peeled and diced into 1-inch cubes

1 medium yellow onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (or chicken broth for non-vegetarians)

1 cup heavy cream (or substitute with half-and-half for a lighter version)

2 cups sharp cheddar cheese, freshly shredded

1/2 cup fresh chives, chopped (plus additional for garnish)

1 teaspoon dried thyme

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper (adjust to taste)

1 tablespoon olive oil

1 tablespoon unsalted butter

Instructions
 

Prepare the Ingredients: Begin by peeling the russet potatoes and cutting them into small, uniform 1-inch cubes to promote even cooking. Chop the yellow onion finely and mince the garlic cloves.

    Sauté Aromatics: In a skillet over medium heat, combine olive oil and unsalted butter. Once the butter is melted and the mixture is hot, add the chopped onion and minced garlic. Sauté for about 4-5 minutes, stirring occasionally, until the onion turns translucent and fragrant. This step builds a rich base flavor for the soup.

      Layer in the Crockpot: Transfer the sautéed onion and garlic to a slow cooker. Next, add the diced potatoes, vegetable or chicken broth, dried thyme, salt, and black pepper. Stir well to combine all the ingredients.

        Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender.

          Blend for Creaminess: Once the potatoes are cooked through, use an immersion blender to puree the mixture directly in the crockpot until it reaches a smooth consistency. If you prefer a chunkier texture, blend only half of the soup and then stir it back into the pot.

            Add Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese. Mix thoroughly until the cheese is melted and smoothly incorporated into the soup. Taste and adjust the seasoning with additional salt and black pepper as needed.

              Finish with Chives: Gently fold in the chopped fresh chives, setting some aside for garnish. Allow the soup to cook on low for an additional 10-15 minutes to warm through and blend the flavors.

                Serve: Ladle the velvety potato bliss soup into bowls and garnish with reserved chopped chives and extra cheese, if desired. This comforting soup pairs beautifully with crusty bread for a satisfying meal.

                  Prep Time, Total Time, Servings: 15 mins | 8 hours | 6 servings