1. Recipes

How to Make Slow Cooker Potato Soup with Cream Cheese - A Step-by-Step Guide

There's nothing quite like a comforting bowl of potato soup on a cold winter day. With its creamy texture and hearty flavor, it's the perfect dish to warm you up from the inside out. And when it's made in a slow cooker, it couldn't be easier to prepare.

This Slow Cooker Potato Soup with Cream Cheese is a delicious twist on the classic recipe. The addition of cream cheese gives the soup an extra creamy and indulgent flavor, making it a hit with even the pickiest eaters. Plus, the slow ...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 5 hrs
  • Total Time: 5 hrs 20 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    357 cal.

    • Total Fat: 23g
    • Saturated Fat: 13g
    • Cholesterol: 65mg
    • Sodium: 1403mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 9g
    • Vitamin C: 10mg
    • Calcium: 85mg
    • Iron: 1mg
    • Potassium: 243mg

    Categories

    Slow cooker recipes
    Potato soup recipes
    Cream cheese recipes