Stay warm and make some creamy potato soup right in your crock pot!
Ingredients List:
- Potatoes, diced
- Cream cheese
- Chicken broth
- Minced garlic
- Minced onion
Do I Have to Peel the Potatoes? Actually, it’s your choice. I have made this with peeled potatoes and unpeeled potatoes. Both ways are delicious!
Can I Use Fresh Chopped Onion & Garlic? Yes. I do recommend soften them both up in a skillet beforehand.
Can I Use Unsalted/Low Sodium Chicken Broth? Yes. Check in the recipe card for the brand I prefer.
How to Make:
- First, add diced potatoes into the crock pot. Then, add in minced onion, garlic and chicken broth.
- Cover and cook.
- Next, cut up the cream cheese into cubes. Stir into the potatoes. Continue cooking until the cheese if fully melted. This should take approx 30 minutes.
- Once the cheese is melted, puree the soup to desired consistency. You can do this using your immersion blender.
- If you don’t have an immersion blender, you can use a hand potato masher or carefully, transfer the soup into a regular standing blender, then, return it to the crock pot to keep warm.
Topping Ideas:
- Chopped bacon
- Shredded cheddar cheese
- Sour cream or plain Greek yogurt
Crock Pot Potato Soup
Stay warm and make some creamy potato soup right in your crock pot!
Ingredients
- 3 lbs potatoes, diced, no need to peel, unless desired
- 1 tsp minced garlic
- 2 TBSP minced onion
- 6 cups chicken stock
- 8 oz cream cheese
Instructions
- Add diced potatoes into crock pot. Add in garlic,onion and chicken stock.
- Cover. Cook on high for 5 hours or on low for 8 hours. ( until potatoes are tender)
- Cut cream cheese into pieces and stir into crock pot and let it melt. This should only take 15-30 minutes
- Once cheese has melted. Puree soup to desired consistency. ( I used my stick blender, but, you can also remove soup from crock pot and puree in a regular stand mixer, then, pour back into crock pot to stay warm)
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 324Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 364mgCarbohydrates: 44gFiber: 4gSugar: 6gProtein: 11g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Kim
Sunday 20th of January 2019
Can't wait to try this recipe. I love all soups but potato is about my fav. I've never thought of cream cheese in it so I will be trying this soon. Oh, and i really like garlic... I put it on most things. Thanks for sharing your recipe.
Erin Table for Seven
Monday 21st of January 2019
Hope you like it Kim!
erin
Monday 6th of March 2017
It wasn't too bad Jo-Anne :) Please let me know if you do try it!
erin
Monday 6th of March 2017
I would not add all that garlic powder. I imagine the garlic would be very empowering...
Becci
Wednesday 10th of April 2013
does any one know how well this freezes?
erin
Wednesday 10th of April 2013
Hi Becci- it freezes well. It makes a big batch, so, I always freeze half of it for a later dinner.
Michele
Friday 1st of March 2013
How can I make this without the cream cheese? I am lactose/dairy intolerant but want to make this for my fam BAD :)))
Thanks!XO-M
erin
Saturday 2nd of March 2013
Hi Michele- perhaps a soy based cream cheese?