Crockpot Potato Soup

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Crockpot Potato Soup


  • 5lbs Russet Potatoes, washed but NOT peeled. Diced into ½ inch cubes
  • 1 large yellow onion, diced
  • 10 cloves of garlic (you can use whole, crushed, or minced) – I used 10 t of minced jarred garlic
  • 8 cups chicken stock
  • 16 oz cream cheese
  • 1 TBS seasoned salt or all-purpose seasoning (I used Nature’s Season All)
  • Crumbled bacon
  • Shredded cheddar cheese
  • Green onions (I don’t like green onions so I left them off.)
  1. Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
  2. Cook on high for 6 hours or low for 10 hours.
  3. Remove and puree the garlic cloves (if you used whole cloves), the cream cheese and ½ to ⅓rd of the soup, and then reintroduce to the remainder in the crock pot.
  4. Stir every 10-15 minutes until soup is well blended.
  5. Top with your choice of garnishes & serve!

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