Easy Crock Pot Potato Soup With Cream Cheese Recipes

EASY CROCK POT POTATO SOUP WITH CREAM CHEESE

Steps:

• Line your crock pot with a liner. Add the chicken {or vegetable} stock and potatoes to the crock pot. Cook on low for 6-8 hours or on high for 4-5 hours.
• 30 minutes before serving, add cubed cream cheese, heavy cream {or milk}, instant mashed potatoes, salt, pepper and garlic powder. Stir to combine. Continue stirring off and on for the remainder of the cooking time to be sure that the cream cheese is melting into the soup and everything is warm.
• When ready, serve with desired toppings. We love shredded cheese, chopped bacon, sliced green onions and sour cream but there are so many wonderful things you can use. Store leftovers in the refrigerator for up to 4 days.

CREAMY SLOW COOKER POTATO CHEESE SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
• Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
• Cover, and cook 5 hours on High, or 8 hours on Low.
• Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

SLOW COOKER POTATO SOUP WITH CREAM CHEESE

Steps:

• Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.
• Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.
• While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.
• Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.
• Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.
• Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.
• Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.

EASY CROCK POT POTATO SOUP RECIPE - (3.8/5)

Steps:

• Put the Ore Ida hash brown potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until hash browns potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.

EASY CROCK POT POTATO SOUP

Steps:

• 1. Cook bacon till crisp.
• 2. Put the potatoes in the crockpot. Add chicken broth, cream of chicken soup, 1 cup sharp cheddar cheese and half of the bacon. Add some salt & pepper.
• 3. Cook on low for 8 hrs. or until potatoes are tender.
• 4. An hour before serving, cut cream cheese into cubes and put in crock pot. Mix a few times within that hour.
• 5. Once the cream cheese is completely mixed it, its ready to serve. Top with cheddar cheese, chopped green onions, crumpled crisp bacon.

POTATO SOUP WITH CREAM CHEESE

Steps:

• Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
• Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.

CREAMY SLOW COOKER POTATO SOUP

Steps:

• Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours.
• Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours.
• Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.