Cream cheese added in at the end makes this Slow Cooker Potato Soup super creamy and super decadent! This crock pot soup has all of the flavors of a baked potato in a comforting soup.
- 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-ounce) packages cream cheese
- crumbled bacon, shredded cheese, green onions, or chives as garnish (optional)
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. 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.
Serve garnished with crumbled bacon, shredded cheese, green onions or chives.
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.
- Calories: 390
- Sugar: 4 g
- Sodium: 349 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 65 mg