Description
Slow cooker cream cheese and potato soup is hearty, filling and perfect with crusty bread. Slow cook your way to comfort food this winter.
Ingredients
Units
Scale
- 1 tablespoon butter
- 1/2 medium yellow onion, minced
- 1–2 cloves garlic, minced
- 4 cups chicken broth
- 4–5 large russet/gold/red potatoes, cubed
- Salt and pepper, to taste
- 8 oz. cream cheese, cubed
TOPPINGS
- Bacon bits
- Cheddar cheese, shredded
- Dill/chives/green onions
Instructions
- [Optional step] Over medium-high heat, melt butter in a pan and saute onions and garlic until fragrant and soft, about 2 minutes.
- Arrange cubed potatoes in a 3 qt. slow cooker and pour the broth over it.
- Add onions and garlic with salt and pepper to taste. Stir to mix.
- Cover and cook over low heat for 6-8 hours or until potatoes are tender.
- Mash the potatoes, puree them in a blender, or use a hand blender to break down the potatoes to thicken the soup to your liking.
- Add cream cheese and stir to combine.
- Cook on high for 30 minutes or until the cream cheese has melted. Whisk any leftover bits if needed.
- Dish and serve hot topped with bacon bits, cheddar cheese and dill, chives, or green onions.
- Enjoy!
Notes
- Load it up – Load up the soup with some chicken, turkey, bacon, or ham by adding it to the slow cooker before cooking. Shred the chicken or turkey or cut them into bite-size pieces. If the protein is already cooked, add them in with the cream cheese to heat them up in the soup.
- Add more flavor – Stir in about 1/4 cup of sour cream along with the cream cheese for more flavor.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins
- Cook Time: 8 hours 30 mins