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.
5poundspotatoespeeled and diced in 1 to 2-inch chunks
1small oniondiced
4garlic clovesminced
1teaspoonseasoned salt
½teaspoonblack pepper
½teaspooncayenne pepper
2quartschicken broth
28-ounce 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.
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.
Notes
source: More Make it Fast, Cook it SlowNutrition information provided as an estimate only. Various brands and products can change the counts. Toppings are not included in nutrition counts.