Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp unsalted butter

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, broth, salt, pepper, and smoked paprika into the slow cooker. Stir gently to ensure the spices are distributed and the potatoes are submerged in the liquid.
  2. Cover and cook on Low for 7 to 8 hours (or High for 4 hours) until the potatoes are fork-tender and the broth has a fragrant, savory garlic aroma.
  3. Use an immersion blender directly in the pot to pulse and blend approximately 30% of the potatoes to create a naturally creamy base while leaving some hearty chunks.
  4. Stir in the butter and Greek yogurt until fully incorporated and smooth. Fold in the shredded cheddar cheese and stir until melted, then remove from heat immediately.