Crock Pot Potato Soup

This easy Crock Pot Potato Soup is inspired by a Paula Deen recipe that was shared on bj's Sweet Nothings blog. I changed it up with some fresh ingredients and we really enjoyed it.

Ingredients:
  • 10 golden or new potatoes, diced, 4-5 cups
  • 1/2 cup diced onion
  • 2 cans chicken broth or 29 oz. of homemade broth or stock
  • 1 can cream of mushroom soup, 10-1/2 oz.
  • 2 stalks of celery chopped
  • 1/4 teaspoon ground pepper
  • 1 block softened cream cheese, 8 ounces, cut into 8 pieces
  • cooked bacon for topping
  • shredded cheese for topping

Method:
  1. Spray crock pot with cooking spray.
  2. Add diced potatoes, onion, broth, soup, celery and pepper and mix well.
  3. Set crock pot on low and cook for 5-6 hours.
  4. After 5-1/2  hours add the softened cream cheese stirring to blend.
  5. Heat for another 1/2 hour. 
  6. Serve topped with cooked chopped bacon and shredded cheese if desired.

Serves 6-8 


11 comments:

  1. Hi, this soup looks delicious and I would really like to try it. I live in the UK and we don't have tinned "broth" over here. Is broth what we would call "stock", ie the liquid left after simmering a chicken carcass with vegetables for several hours and then straining it ? If so I have plenty in my deep freeze and need to use it up as space is running out. My family eat a lot of chicken and I make a lot of stock. Many thanks, Anne Hamilton, Buckinghamshire UK

    ReplyDelete
    Replies
    1. Yes, as I said in the recipe you can use approx. 29 oz. of your own chicken stock or broth instead of the tinned variety. If you don't have creamed soups in tins the recipe would be fine without it, too. Enjoy.

      Delete
  2. This sure would taste good on a cold winter's day! My husband adores potato soup and I'm sure he would enjoy this recipe. ♥

    ReplyDelete
  3. Oh, Boy!!! This sounds seriously good! We are in our camper now but I am writing a note to myself to print this off when I get home! Thank you for another great recipe!

    ReplyDelete
  4. Yum - that soup sounds wonderful and so easy when done in the crock pot! I think I will be making this soon!

    ReplyDelete
  5. I made this for our supper this evening. Imagine my surprise when I got home from my volunteer work at 5 to find the soup very uncooked....the potatoes were still hard as were the onions and celery. Fortunately, I had time to put it in a pot and on the stove to finish cooking. It has a wonderful flavour but I won't be trying it in the slow cooker again. I'll just make it in a pot but saute the onions and celery first so they are cooked.

    ReplyDelete
    Replies
    1. I made this yesterday and cooked it on high for 6 hours before adding the cream cheese. It would never have gotten done otherwise! It was delicious.

      Delete
    2. I wonder if there might be a difference among brands of Crock pots and their temperatures. Thanks for sharing about the the different cooking temps and the results.

      Delete
    3. I wondered that too... (I'm the Anon the cooked on high for 6 hours). I also thought maybe my crock pot is getting old....I know the new ones are so much nicer. And have lids that clamp down for transporting somewhere without sloshing in the car!

      Delete
  6. Made this recipe up last Friday, it turned out really well. Used a big container of my home made chicken broth that I had in the freezer, not sure how many ounces. Did not have cream of mushroom soup, so used cream of chicken. Also added some chicken bouillon paste, herbs de provence, parsley, and a few other seasonings. Then cut up the left over ham from Christmas and put that in. I cooked mine on high for at least 5 hours. For some reason, it turned a bit acidic, so I added about 1 teaspoon of baking soda and a bit of sugar to neutralize. Waited until the last minute to add the cream cheese. Very warming and delicious. Thanks so much for sharing this recipe.

    ReplyDelete