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Slow cooker cream cheese and potato soup is hearty, creamy and perfect with bread. Slow cook your way to comfort food this winter.

Slow Cooker Cream Cheese and Potato Soup


  • Author: The Cooking Jar
  • Total Time: 8 hours 45 mins
  • Yield: 4-6 1x

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 teaspoon garlic, minced
  • 4 cups chicken broth
  • 45 large russet/red-skinned potatoes, cubed
  • Salt and pepper to taste
  • 8 oz. cream cheese, cubed

Toppings:

  • Bacon bits
  • Cheddar cheese, shredded
  • Dill weed/chives/green onions

Instructions

  1. [Optional step] Over medium-high heat, melt butter in a pan and saute onions and garlic until translucent, about 2 minutes.
  2. Arrange potatoes in a 3 qt. slow cooker and pour the broth over it.
  3. Add onions and garlic with salt and pepper to taste. Stir to mix.
  4. Cover and cook over low heat for 6-8 hours or until potatoes are tender.
  5. Smash the potatoes, puree in a blender, or use a hand blender to break down the potatoes to thicken the soup to your liking.
  6. Add cream cheese cubes and stir to combine.
  7. Cook on high for 30 minutes or until the cream cheese melts. Whisk any leftover bits if needed.
  8. Dish and serve hot topped with bacon bits, cheddar cheese and dill weed/chives/green onions.
  9. Enjoy!

Notes

Load it up by adding chicken, turkey, ham, or bacon to the soup.

  • Prep Time: 15 mins
  • Cook Time: 8 hours 30 mins
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