Description
A creamy and comforting potato soup made easily in an air fryer and crock pot for Thanksgiving.
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
Instructions
- Preheat your air fryer to 400°F.
- Toss diced potatoes with butter, salt, pepper, and thyme in the air fryer basket.
- Air fry for 15-20 minutes until the potatoes are tender and slightly crispy.
- Transfer the potatoes to a crock pot.
- Add chopped onion, minced garlic, and broth to the crock pot.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Use an immersion blender to partially blend the soup for a creamy texture.
- Stir in heavy cream and shredded cheese until melted.
- Top with crumbled bacon before serving.
Notes
- For a thicker soup, blend more potatoes.
- Swap heavy cream with milk for a lighter version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Air fryer and crock pot
- Cuisine: American