Creamy Potato Soup

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.

Potato Soup ingredients
Ingredients (minus the cream of chicken 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.

Potato soup - cream cheese mixed

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.

Potato soup 4

Season to taste and stir in the crumbled bacon and serve.

Creamy Potato Soup

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. 



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