This 3-ingredient ‘Winter Hug Soup’ warms us up on cold nights, and I swear I’ve made it four times this week! Simple, creamy, and so comforting.

Servings: 6

Ingredients
6 large potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
Directions
Place the diced potatoes in the slow cooker and pour in the chicken broth, ensuring the potatoes are mostly submerged.
Cover and cook on low for 6-8 hours, or until the potatoes are tender and easily mashed with a fork.
Using a potato masher or an immersion blender, carefully mash or blend the potatoes directly in the slow cooker to your desired consistency.
Stir in the heavy cream until fully incorporated, and let the soup warm through for an additional 20-30 minutes.
Serve hot, with a sprinkle of pepper or a handful of chopped chives if desired.
Variations & Tips
For a heartier soup, add some cooked, crumbled bacon or diced ham once the soup is done cooking; the smoky flavor complements the creaminess perfectly. You can also add shredded cheese such as cheddar or Gruyere for an extra layer of richness. If you prefer a bit more texture, reserve half the potatoes to add back into the soup after blending half for a chunkier bite. Lastly, a dash of nutmeg or a sprig of thyme can lend a wonderful aromatic note to this simple yet satisfying dish.