A delicious and lighter version of a classic potato soup, perfect for cozy evenings.
Peel and dice the potatoes and onion into small pieces.
Uniformly sized pieces ensure even cooking.
Place the potatoes, onion, butter, salt, and white pepper in the slow cooker.
Layer the ingredients evenly for consistent flavor distribution.
Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the potatoes are tender.
Avoid opening the lid during cooking to maintain consistent heat.
Remove 1 cup of the cooked mixture and mash it, then return it to the slow cooker.
Mashing some of the potatoes creates a creamy texture without needing additional thickeners.
Stir in the half and half, cheddar cheese, and chives until well combined.
Add the cheese gradually to ensure it melts smoothly.
Heat the soup thoroughly for another 15 minutes.
Stir occasionally to prevent sticking.
Serve the soup hot, garnished with a dollop of sour cream and additional chives.
For added flavor, sprinkle with crispy bacon bits or extra cheese.
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