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Creamy Crock Pot Potato Soup

Not long after I married I found out that according to Larry’s family potato soup was the “cure all” for any kind of sickness. Anytime one of us was sick it was time for potato soup. Many times Larry was the chef preparing it. I always liked to think that love was the main ingredient because of the time and concern that went into trying to make someone feel better and speed up their recovery.

Over the years it became comfort food for cold winter days or anytime for something quick and hearty. We all enjoy it and our kids make it now too with lots of variations of added ingredients such as cabbage, carrots, German sausage or whatever strikes their fancy at the time.

Recently I branched out and tried a new version of a potato soup recipe that turned out to be a rich and creamy version that is delicious. The best part is you can make it in a crock pot and it will be ready when you get home from work. I hope you will enjoy it as much as we did. I doubled the recipe below because raising a household of hungry boys I still just can’t make myself cook “small” and you never know who might show up to eat! (Doubled it was a 6 quart crock pot full).

Creamy Crockpot Potato Soup

(Gluten Free)

4 garlic cloves

1 onion

2 ½ lbs. potatoes (peeled or unpeeled)

2 c. chicken broth

½ tsp pepper

½ tsp. salt

4 oz. cheddar cheese

8 oz. cream cheese

1 ½ c. heavy cream

Crumbled cooked bacon and extra cheese for topping if desired.

Chop the potatoes into 2 inch chunks and roughly chop onion. Add the potatoes, onion, chicken broth, garlic, salt and pepper to a crock pot and cook on high for 4 hours or low for 6 to 8 hours.

Once done open lid and add cream cheese, cheddar cheese and heavy cream. I softened my cream cheese in the microwave for one minute before adding. You can use a potato masher to blend it for a chunky soup or a mixer if you want it smooth. I like the potatoes to have some chunks. I like topping it with bacon bits and a little extra cheese. Enjoy!

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