Easy Crock Pot Potato Soup With Cream Cheese Recipes

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EASY CROCK POT POTATO SOUP WITH CREAM CHEESE



Easy Crock Pot Potato Soup with Cream Cheese image

Make this easy and delicious Potato Soup right in your crock pot. The addition of cream cheese give it a perfectly creamy texture and taste that your whole family will love.

Provided by June

Categories     Main Course

Number Of Ingredients 12

6 cups chicken broth {or vegetable}
5-6 medium russet potatoes {peeled and diced}
8 oz. cream cheese {cubed}
1 cup heavy cream {or milk}
2 oz. pkg. instant mashed potatoes
1 1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 1/2-2 cups cheddar cheese {shredded}
6-8 slices cooked bacon {chopped}
3-4 green onions {thinly sliced}
1 cup sour cream

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



Creamy Slow Cooker Potato Cheese Soup image

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Provided by KATHYB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 5h30m

Yield 18

Number Of Ingredients 15

¼ cup butter
½ white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

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.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 g

SLOW COOKER POTATO SOUP WITH CREAM CHEESE



Slow Cooker Potato Soup with Cream Cheese image

This potato soup with cream cheese is nice and hearty for those cold winter days.

Provided by Jeff and Karen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 5h20m

Yield 10

Number Of Ingredients 15

2 ½ pounds unpeeled gold potatoes
1 medium sweet onion
1 gallon water
1 (32 ounce) carton chicken broth
2 bunches green onions, chopped into 1-inch pieces
2 cloves garlic, smashed
1 tablespoon salt, or to taste
2 teaspoons hot pepper sauce (such as Tabasco®)
1 teaspoon ground white pepper, or to taste
1 teaspoon ground black pepper, or to taste
½ (16 ounce) package bacon
½ cup sour cream
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
⅓ cup all-purpose flour

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.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.1 g, Cholesterol 64.5 mg, Fat 23 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 13.3 g, Sodium 1403.2 mg, Sugar 2.1 g

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



Easy Crock Pot Potato Soup Recipe - (3.8/5) image

Provided by critty

Number Of Ingredients 7

1 bag (30-ounces) of frozen diced hash browns I used Ore Ida
1 box of chicken broth (32-ounces)
1 can of cream of chicken soup (10-ounces)
1 package cream cheese (8-ounces, not fat-free)
3 ounces of bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

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



Easy Crock Pot Potato Soup image

My husband and I absolutely LOVE Chili's baked potato soup! I was searching online for their recipe and found it but of course it wasn't the same. This recipe surfaced on FB and I tried it. I have to tell you this recipe is EASY and is BETTER than Chili's! No Joke! Absolutely scrumptious!

Provided by PJ Humble

Categories     Other Appetizers

Time 8h30m

Number Of Ingredients 8

1 30 oz. bag of frozen pepper & onion hash browns
1 32 oz. box of chicken broth
1 can cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz. not fat free)
1/2 package of bacon
1 1/2 cup kraft sharp shredded cheddar cheese
salt and pepper to taste
4 chopped green onions for topping

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



Potato Soup with Cream Cheese image

This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!

Provided by csdavis

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 4h20m

Yield 5

Number Of Ingredients 11

2 (14.5 ounce) cans chicken broth
4 cups cubed red potatoes
¼ cup minced onion
½ teaspoon garlic salt
½ teaspoon seasoned salt
½ teaspoon sea salt
½ teaspoon cayenne pepper
½ teaspoon dried basil
½ teaspoon dried parsley
1 (8 ounce) package cream cheese, softened
8 slices smoked bacon, cut into 1/4-inch strips

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.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g

CREAMY SLOW COOKER POTATO SOUP



Creamy Slow Cooker Potato Soup image

Hearty and creamy texture, all together!

Provided by Donna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 4h50m

Yield 4

Number Of Ingredients 11

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cup chicken stock
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
½ (8 ounce) package cream cheese
1 cup chopped ham

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.

Nutrition Facts : Calories 304 calories, Carbohydrate 30.3 g, Cholesterol 56.1 mg, Fat 14.8 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 8.3 g, Sodium 1048.6 mg, Sugar 6.6 g

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