Ingredients
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2 lb (900 g) potatoes, peeled and diced
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2 cups corn kernels, fresh, frozen, or drained canned
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1 medium onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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1 cup whole milk
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1 cup heavy whipping cream
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8 oz (225 g) cream cheese, softened and cubed
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1½ cups shredded cheddar cheese
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3 tbsp butter
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2 tbsp all-purpose flour
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1 tsp salt, or to taste
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½ tsp black pepper
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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½ tsp dried thyme (optional)
Instructions
1. Prepare the vegetables: Peel and dice the potatoes into small, even cubes. Dice the onion and mince the garlic.
2. Fill the slow cooker: Add the potatoes, corn, onion, garlic, chicken broth, salt, pepper, garlic powder, onion powder, paprika, and thyme. Stir to combine.
3. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the potatoes are fork-tender.
4. Make it creamy: In a bowl, whisk the milk and flour until smooth. Stir this mixture into the slow cooker along with the heavy cream, butter, and softened cream cheese.
5. Add the cheese: Stir in the shredded cheddar. Cover and cook for another 20–30 minutes, stirring occasionally, until the cheese melts and the soup becomes creamy. Avoid boiling.
6. Adjust the texture: Mash a few potato pieces against the side of the slow cooker for a thicker soup. Add a splash of broth or milk if it is too thick.
7. Serve: Ladle into bowls and garnish with extra cheddar, black pepper, chopped parsley, or crispy bacon if desired.
Nutrition information
Estimated per serving, based on 8 servings
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Calories: 350–430 kcal
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Protein: 10–14 g
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Carbohydrates: 35–45 g
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Fat: 18–25 g
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Fiber: 4–6 g
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Sugar: 6–9 g
Actual values depend on the cheese, cream, and serving size.
Nut information and allergens
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Peanuts and tree nuts: None intentionally included.
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Dairy: Contains milk, butter, cream cheese, heavy cream, and cheddar.
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Gluten: Contains wheat flour; use a certified gluten-free thickener if needed.
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Soy: Check packaged broth and cheese ingredients for possible soy.
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Allergy caution: Check labels for cross-contact warnings.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop, stirring frequently. Avoid boiling, as the creamy soup may separate.