Okay, so I tried making potato soup in my crock pot with cream cheese, and let me tell you, it was an experience! I was craving something warm and comforting, and this seemed like the perfect thing. Plus, using a slow cooker sounded super easy – just dump everything in and let it do its thing, right?
I started by gathering all the ingredients. I grabbed some potatoes from my pantry – I think they were russets? I just use what I have. Anyway, I washed them, peeled them, and chopped them into chunks. I also chopped up an onion – not my favorite part, my eyes were watering like crazy! Then I got some bacon, which I love to eat in soup, and cooked it up until it was nice and crispy. Oh, and I grated some cheddar cheese ’cause cheese makes everything better.
Now, here’s where the cream cheese comes in. I’d heard it can make soup thicker and creamier, so I was excited to try it. I added a block of cream cheese to the crock pot, along with the potatoes, onion, some chicken broth, and some seasonings. I wasn’t too sure about the seasonings, so I just added some salt, pepper, and a bit of garlic powder. Potatoes can take a lot of salt, and onions and cream need some to bring out the flavors. I also added the bacon, ’cause why not?

I turned the crock pot on low and just let it cook for hours. I think it was around 6 or 7 hours? I kept checking on it, and the smell was amazing! But here’s the thing about cream cheese – you gotta be careful with the temperature. If it’s too high, it can get all clumpy, and if it’s too low, it won’t melt properly. I was a bit worried, but I kept it on low, and it seemed to be doing okay.
Mixing Time
- After the potatoes were all soft and cooked, I took my immersion blender and started blending the soup. I was hoping the cream cheese would make it nice and smooth, and it kinda did, but it wasn’t as thick as I wanted. I guess I could’ve added some cornstarch, but I didn’t have any on hand.
- I gave it a taste, and it was pretty good, but a bit bland. The tangy flavor of cream cheese was good with potatoes and cheese. I added a bit more salt and pepper, and that helped. I also threw in some more of that grated cheddar, and that definitely made it better. The salt, bacon, and cheddar really did the trick.
In the end, the soup turned out pretty tasty. It wasn’t perfect – I might try tweaking the recipe next time – but it was definitely warm and comforting, and that’s what I was going for. Using the crock pot was super convenient, too. I could see myself making this again, maybe with some different seasonings or by adding some cornstarch to make it thicker. It’s simple to prepare and uses basic ingredients that come together beautifully in a slow cooker, so you just set it, forget it, and come back to a delicious soup! Overall, not a bad first attempt at potato soup with cream cheese!
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