Recipe: Yummy Slow-cooker Potato Soup

Slow-cooker Potato Soup. Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Whisk in cream cheese until melted.

The beauty of slow-cooker soups is that you can dump most of the ingredients together and go about your day. Cook, covered, on low until the vegetables are tender. In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. You can cook Slow-cooker Potato Soup using 11 ingredients and 2 steps. Here is how you cook it.

Ingredients of Slow-cooker Potato Soup

1. You need 5 lb of potatoes, scrubbed and diced to 1in pieces.
2. Prepare 1 cup of carrot, raw and finely diced.
3. It's 1 cup of celery, finely diced.
4. Prepare 1 tbsp of onion powder.
5. Prepare 1 1/2 tsp of garlic powder.
6. You need 8 cup of chicken stock.
7. Prepare 2 1/2 lb of diced ham or smoked pork picnic shoulder (bought precooked).
8. It's 1 can of evaporated milk (12oz).
9. You need 2 cup of dried potato flakes (instant mashed potatoes).
10. Prepare 1 packages of cream cheese (8oz, softened).
11. It's 1 of salt and pepper to taste.

Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter. If you cooked your soup on low, now turn the crockpot heat up to high. Crockpot Potato Soup is pure comfort food - perfect for busy nights and it's extra easy since it's made in the slow cooker. Top your slow cooker potato soup off with some grated cheddar, fried bacon, and green onions for extra flavor.

Slow-cooker Potato Soup step by step

1. Add all ingredients except cream cheese, milk, and potato flakes to 7 qt crockpot. Cook on HIGH 4-5 hours until potatoes are fork tender. Add cream cheese, milk, and potato flakes. Stir to combine CAREFULLY , crock pot will be VERY FULL. Taste soup and add desired salt and pepper. Put lid back on pot and continue to cook on high for 20-30 minutes (this ensures the cream cheese breaks down completely). Stir and serve..
2. Notes : Easy with the salt as both the stock and ham will already be full of sodium. Potato flakes can be adjusted for desired consistancy. No, you don't peel the potatoes. To keep left overs and serve again, cool crock pot down at room temp and put in fridge overnight, an hour before serving heat on low. Do NOT leave on warm overnight or you'll just have a goopy pot of mashed potatoes..

Would you believe that my husband gets a little huffy about soup being the main dish of a meal? Stir in the mashed potato; top with cheese. Stir in the sour cream until blended. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined. Using a potato masher, mash potatoes until desired consistency is reached.