Slow Cooker Cream Cheese and Potato Soup
The Cooking Jar
The Cooking Jar
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  • 1 tablespoon butter ½ medium yellow onion, minced 1 teaspoon garlic, minced 4 cups chicken broth 4-5 large russet/red skinned potatoes, cubed ¼ teaspoon cayenne Salt and pepper to taste 8 oz cream cheese, cubed Toppings: Bacon bits Cheddar cheese, shredded Dill weed/chives/green onions Instructions Over medium high heat, melt butter in a pan and saute onions and garlic until translucent, about 2 minutes Arrange potatoes in a slow cooker and pour broth over it Add cooked onions and garlic with cayenne and salt and pepper to taste. Stir to mix Cover and cook over low heat for 6-8 hours or until potatoes are tender Smash the potatoes, puree or use a stick blender to break down the potatoes to thicken the soup to your liking Add cream cheese cubes and stir to combine Cook on high for 30 minutes or until cheese melts. Whisk any leftover bits if needed Dish and serve hot topped with bacon bits, cheddar cheese and dill weed/chives/green onions Notes Beef it up by adding chicken, turkey, ham or bacon to the soup. 3.4.3177



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