Preparation Steps
1
- In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.
2
- Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, thyme, and water.
3
Cover and cook on LOW for about 4 hours, or until the potatoes are tender.
4
- Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly.
5
- Add the corn, chiles, half-and-half, and cup of the cheddar.
6
Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot.
7
- Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.