Crockpot Potato Soup

by Jennie on October 22, 2013

Who doesn’t LOVE the CROCKPOT??!! My goal is to use mine more this winter and I had to start with this potato soup I had at a friends house. It was SOOOO yummy and once I looked at the recipe and saw how easy it was, I HAD to make it :)

Add some crumbled bacon pieces on top for you meat lovers!

Add some crumbled bacon pieces on top for you meat lovers!

Crockpot Potato Soup
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  1. 5 pounds russet potatoes, washed but not peeled. You can slice these into cubes or slices.
  2. 1 large yellow onion, diced
  3. 10 cloves of garlic, minced or 5 teaspoon of the jarred minced garlic
  4. 64 ounces (8 cups) chicken stock or broth- I get organic stock at Costco
  5. 16 oz cream cheese, softened
  6. Salt and Pepper to taste
  7. Shredded Cheese
  8. Bacon (optional)
  1. Add the potatoes, garlic, onion, chicken stock, salt and pepper to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.
  3. If you have an immersion blender you can add your cream cheese in chunks directly to your hot crock and blend. I found it easier to add the soup to my Vitamix (or any blender) and blend the cream cheese that way. This way you can control how thin or chunky you want your soup.
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Serve, add your toppings and enjoy!! This recipe filled my crock to the top and I was able to serve 6 adults and several little ones and I still had leftovers for lunches. I love that this is a quick and easy way to serve a group (just add a side salad for complete meal) or half the recipe for a family dinner or winter lunches.

What are your favorite crockpot recipes??


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