My mom taught me this brilliant 4-ingredient dinner hack for busy weeknights. It tastes like it simmered all day but you just dump everything in and walk away.

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Step 2: Add Cheese
Stir in 2 cups of the shredded cheddar cheese, saving the remaining 1 cup for later.

Step 3: Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the soup is hot and slightly thickened.

Step 4: Adjust Texture
Stir the soup well. For a thicker consistency, mash some of the potatoes with a spoon or potato masher.

Step 5: Finish and Serve
Sprinkle the remaining 1 cup of cheese over the top. Cover for 5–10 minutes until melted, then stir gently before serving.

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