Cheesy Potato Soup

Ingredients

• 1 Tbsp olive oil
• 1 medium onion (chopped)
• 1-2 garlic cloves (minced)
• 2 stalks celery (diced)
• 2 lbs potatoes (about 5 medium)
• 4 cups chicken broth (or vegetable broth)
• 1/2 cup milk
• 2 tablespoons cornstarch
• 2 cups shredded cheddar cheese
• 1 tsp dried or fresh thyme
• salt and pepper
• Sour Cream
• Shredded Cheese
• Cooked Bacon
• Ham

Instructions

1. 1

   In a pan or the insert of your slow cooker heat olive oil over medium heat. Add onions and saute for 3-4 minutes, add garlic and cook for 1 more minute. Then add diced celery and saute for a few more minutes.

2. 2

   In the meantime, peel and dice the potatoes.

3. 3

   Spray slow cooker insert with cooking spray. In cooker, combine sauteed onion mixture, potatoes, and broth. (Instructions for cooking on the stove are below the recipe card)

4. 4

   Cover and cook on high for 3-4 hours or on low for 7-8 hours.

5. 5

   Increase heat setting to high. Whisk cornstarch and milk together. Stir into soup. Cook for 15-30 minutes or until thickened. Puree or mash part of the soup if you want a creamier texture.

6. 6

   Stir in cheese until well melted. Add thyme and adjust seasoning to taste.

7. 7

   Serve topped with sour cream, more cheese, and cooked, crumbled bacon.