When my children were young and still at home I relied on my crockpot for a lot of cooking. Potato Soup was one of their favorites. I would make this soup and serve with BLT’s or another type of sandwich or use it as a side dish to grilled chicken or steak.
This soup has few ingredients, is filling, creamy and delicious.
I do not remember the individual that gave me this recipe about 30 years ago. I do remember, at the time, I was working in a financial institution and receiving the recipe was a result of a recipe exchange among the employees and I’ve been making it ever since. If you have been a dinner guest at my house and I was too busy throughout the day to spend much time cooking, you were probably served the potato soup.
Diced potatoes – between 4 – 6 average sized potatoes, diced
Chopped onion – 1 average onion
Chicken Broth – 32 to 42 oz
Cream of Chicken soup – 1 can
Cream Cheese – 1 package
Bacon – about ½ pound, crumbled
Salt & Pepper to taste
Mix the first 4 ingredients in the crockpot for 4-6 hours on high (8-10 hours on low). Some time during the day set the cream cheese out to come to room temperature by the end of the cooking time.
Once the potatoes are cooked, cube the cream cheese and stir into the potato mixture. I use a whisk for this to assure the cream cheese blends smoothly.
Season to taste and stir in the crumbled bacon and serve.
Note: If I know I will be busy, I cook the bacon ahead of time. Cold bacon crumbles just as easy & be sure the cream cheese is at room temperature when mixing into the hot soup.