Alright, so I tried making potato soup in my crock pot, and I gotta say, it turned out pretty awesome. I was looking for something simple and comforting, and this totally hit the spot. Let me tell you how I did it.
First off, I grabbed my crock pot – you know, the trusty old slow cooker. I used one of those liners ’cause, honestly, who wants to scrub a pot later? Not me! Then, I dumped in some chicken stock. I guess you could use vegetable stock if you’re going for a vegetarian version. To the stock, I added a bunch of diced potatoes. Make sure you peel them first!
I also threw in some chopped onions and a few cloves of minced garlic, ’cause what’s a soup without a little bit of that going on? I seasoned it with some salt, pepper, and a bit of dried thyme. I like thyme, it gives it a nice herby flavor. After that, I just put the lid on and let it cook on low for about 6 to 7 hours. You could do it on high for like 3 or 4 hours, but I had time, so I went low and slow.

Adding the Creamy Goodness
Here’s the important part. After the potatoes were all soft and cooked, I took a block of cream cheese – softened, of course – and plopped it right into the pot. I used a potato masher to kind of break everything down and get that cream cheese all mixed in. Oh man, it smelled so good at this point!
- Cook the Potatoes: Cook until the potatoes are super soft.
- Soften the Cream Cheese: Make sure the cream cheese is soft before you add it.
- Mash and Mix: Use a potato masher or a fork to mash the potatoes a bit and mix in the cream cheese.
I let it cook for another 30 minutes or so, just to make sure the cream cheese was fully melted and everything was heated through. Then, I ladled it into bowls and topped it with some shredded cheddar cheese, crumbled bacon, and a dollop of sour cream. ‘Cause why not, right?
This potato soup was a total win. Super easy, super tasty, and the cream cheese made it extra rich and creamy. Definitely gonna make this one again. If you’re looking for an easy crock pot meal, give this a try!
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