Best soup I’ve had all year! This recipe is so easy too, the slow cooker does the work for you!

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## Instructions

### Step 1: Prep and Combine
Add diced potatoes, onion, garlic, and broth to your slow cooker. Season with salt, pepper, and any herbs or spices you like.

### Step 2: Let It Cook
Cover and cook on **low for 6–7 hours** or **high for 3–4 hours**, until the potatoes are tender.

### Step 3: Blend and Add Cream
Use an immersion blender to partially blend the soup (leave some chunks for texture), or transfer half to a blender and return to the pot. Stir in cheese, cream, and sour cream. Let it melt and heat through.

### Step 4: Serve and Enjoy
Ladle into bowls and top with crispy bacon, green onions, or extra shredded cheese. Serve with crusty bread for the ultimate comfort meal.

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## Tips for Soup Success

– **Make it heartier**: Add diced ham, shredded chicken, or corn.
– **Dairy-free version?** Use unsweetened almond milk and skip the cheese.
– **Short on time?** Use frozen diced potatoes to cut down prep.

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## Final Thoughts

This soup is the kind of recipe you’ll find yourself making again and again. It’s warm, satisfying, and incredibly easy—all thanks to your slow cooker. Whether you’re curled up on a rainy day or hosting a casual dinner, this is one of those dishes that just hits the spot every single time.

**Try it once, and you’ll be saying it too: “Best soup I’ve had all year!”**

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Would you like to title the recipe based on a specific soup, like chicken noodle or butternut squash? I can adjust the article for that!