Okay, so I’ve been seeing these creamy potato soup recipes all over my Pinterest, and I finally decided to give it a shot. I’m all about easy meals, especially ones I can just toss in the crock pot and forget about, you know? This one seemed perfect: potato soup with cream cheese, made right in the slow cooker. Sounded yummy and simple enough, so here’s how it went down.
Getting Started
First, I grabbed all my ingredients. I already had most of the stuff, like potatoes, onions, and some chicken broth. I did have to run to the store for cream cheese and, I think, that’s it.
The Prep Work
- Potatoes: I peeled and diced about 5 pounds of russet potatoes. I like to keep the chunks kind of big so they don’t turn to complete mush in the soup.
- Onions: Chopped up one large yellow onion. I’m not a huge onion fan, so I made sure the pieces were pretty small.
- Garlic Time:Used 3 cloves garlic, minced.
Into the Crock Pot
I sprayed the inside of my crock pot with some cooking spray—just to be safe, nothing is worst than a burnt food stuck at the bottom.—Then I tossed in the potatoes, onion, and garlic. Poured in about 4 cups of chicken broth, enough to mostly cover everything. Added some salt and pepper, just eyeballing it, really. I also threw in a bay leaf, ’cause why not? It’s supposed to add some subtle flavor or something.
Slow Cooking
I set the crock pot to low and let it cook for about 6 hours. My house started to smell really good after a few hours, like a warm, comforting hug, the potato and onion were perfectly cooked in the broth. The potatoes were super soft when I poked them with a fork.
Adding the Cream Cheese
This is where it gets really good. I took out the bay leaf (didn’t want anyone accidentally eating that!) and then added in 8 ounces of cream cheese, cut into cubes. I stirred it all up until the cream cheese was melted and the soup was nice and creamy. It took a few minutes, but it was worth it.
Final result
That’s it! I dished it up and added a little sprinkle of shredded cheddar cheese and some chopped green onions on top, just to be a little fancy. And, oh man, it was seriously delicious. Creamy, flavorful, and super filling. My family loved it, too, which is always a win.
I’d definitely make this again. It’s such an easy recipe, and it makes a big batch, perfect for leftovers. I’m thinking next time I might add some cooked, crumbled bacon, or maybe even some diced ham. Really, you could throw in whatever you like. But even just plain, it’s pretty awesome. Go try it and you will know!
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