Crock Pot Potato Soup

A dinnertime must for the Autumn and Winter. A simply filling soup, easy to prepare and scrumptious to eat. If I wasn’t pregnant I would try adding diced ham at the end, or sprinkling on crispy bacon. Really the basics are here, I just now need to experiment. It is always wonderful with my homemade white bread. Our good friends made this soup for us when we were packing up to leave for graduate school for my husband a couple years ago, and we needed good dinners that I did not have to prepare since our kitchen was living in boxes. This has since then become one of my favorite easy soup meals.

Potato Soup Recipe

8 c diced potato
1 medium onion, chopped
2 cans chicken broth
1 can cream of chicken
1/4 tsp pepper
1 package cream cheese

Cheddar cheese to sprinkle on top of individual bowls of the soup

Combine first five ingredients in crock pot. Do not make the potato pieces too small, or they will cook to fast. Cook on low 6 hours, or until potatoes are tender. I would check them after 5-6 hours and see if they need more time. I always start cooking anything in the crock pot on high for 30 minutes to an hour, and then reduce heat to low, just to help it get going. Add cream cheese by taking a bowl and a couple cups of broth and whisk in the cream cheese about 2-3 oz. at a time. When it is whisked in add it back into the pot, stir and then take more broth and whisk in the next few oz. of cream cheese. Once it is all integrated turn it to warm until ready to eat. Grate cheese to sprinkle on top and serve with fresh bread or rolls.


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