Crockpot Potato Soup

Cream cheese added in at the end makes this Crockpot Potato Soup super creamy and super decadent! This slow cooker soup has all of the flavors of a baked potato in a comforting soup.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 8 30

Total Time 8 45

Servings servings

Calories 390kcal

Author Deborah Harroun

Ingredients

5 pounds potatoes peeled and diced in 1 to 2-inch chunks
1 small onion diced
4 garlic cloves minced
1 teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
2 quarts chicken broth
2 (8 oz) packages cream cheese
crumbled bacon, shredded cheese, green onions, or chives as garnish (optional)

Instructions

Put the potatoes, onions and garlic into a 6-quart slow cooker. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, or until the potatoes are fork-tender.
5 pounds potatoes, 1 small onion, 4 garlic cloves, 1 teaspoon seasoned salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, 2 quarts chicken broth
Use a potato masher to mash the potatoes. You want a smooth soup. You can also transfer the soup to a blender and blend in batches. If the soup gets too thick, you can add in more chicken broth to thin it out.
After smashing the potatoes, add in the cream cheese. Cook on high for 30 minutes, or until the cream cheese has completely dissolved, stirring a few times throughout the 30 minutes.
2 (8 oz) packages cream cheese
Serve garnished with crumbled bacon, shredded cheese, green onions or chives.
crumbled bacon, shredded cheese, green onions, or chives as garnish

Notes

source: More Make it Fast, Cook it Slow

Nutrition information provided as an estimate only. Various brands and products can change the counts. Toppings are not included in nutrition counts.

Nutrition