Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup or use a potato masher to mash some of the potatoes.
5. Add Cheese and Cream:
Stir in the shredded cheddar cheese and heavy cream. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is heated through.
6. Serve:
Ladle the hot soup into bowls and garnish with fresh chopped chives and extra shredded cheddar cheese. Serve with crusty bread for a complete meal.
Tips for Success
Cheese: Shred your own cheddar cheese for a smoother melting consistency. Pre-shredded cheese can be coated with anti-caking agents that affect melting.
Consistency: If the soup is too thick, add more broth or milk to reach the desired consistency. If it’s too thin, add the cornstarch mixture to thicken it.
Flavor Boost: For added depth of flavor, sauté the onions and garlic in a skillet before adding them to the slow cooker.
Variations
Bacon Addition: Add cooked, crumbled bacon to the soup for extra flavor and texture.
Vegetarian Version:
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