Living on a potato farm you can imagine just how many meals we eat with potatoes. This isn’t a bad thing because my family loves them and, yet another bonus, is how versatile they are. Potatoes can quickly go from being a main dish like this Crock Pot Potato Soup to a side dish like these Oven Roasted Potatoes & Mushrooms. Heck, I even have several dessert recipes that include potatoes!
It’s been an unusually warm winter for us this year, but that doesn’t mean I don’t crave a few hearty soups. The other family members are not big soup eaters, so if I want to indulge in a hearty soup recipe, I lean heavily towards this Crock Pot Potato Soup. It’s one of the few everyone will eat seconds on, heck even firsts.
Table of Contents
Easy Crock Pot Potato Soup
- ½ cups Diced Onions
- 4 cups Cubed Russett Potatoes – Skin On
- 1 teaspoon Seasoned Salt
- 4 cups Chicken Stock
- 2 minced garlic
- 8 ounces, weight Cream Cheese
- 9 slices Bacon
- ½ cups Shredded Cheese
- ¼ cups Green Onions, Chopped
- In a crock pot, combine onion, potatoes, seasoned salt, stock and garlic cloves. Cook on low for 8-10 hours.
- Blend or Puree about 1/3 of the mixture (an emulsion blender works great).
- Return to the crock pot with the rest of the soup and add the cream cheese block. Leave your cream cheese as a block and let cook for 30 minutes on low.
- Stir in the cream cheese until well blended.
- Top each bowl with crumbled bacon, shredded cheese and onions.
- Note: if you like the soup a little thicker you can mash some of the potatoes up and it chunky and so creamy and just like those at the restaurants.