June (Albertson) Dick is a wife, mother and lifelong resident of Lake County. Formerly the owner of Happy Horse Deli, she is now the Culinary Arts teacher at Lakeview High School and food blogger at www.practicallyhomemade.com. When she isn’t in the kitchen she can be found with her children or running and hiking with friends.
Crock Pot Potato Soup with Cream Cheese
The best part about this soup is that it is made with cream cheese, so it is extra delicious. My family's favorite part is that they can customize the toppings to their liking. I love that I can put everything in the crock pot early in the day and dinner is ready when I am.
Makes 8 servings
Ingredients
● 6 cups chicken broth {or vegetable}
● 5-6 medium russet potatoes {peeled and diced}
● 8 oz. cream cheese {cubed}
● 1 cup heavy cream {or milk}
● 2 oz. pkg. instant mashed potatoes
● 1 1/2 tsp salt
● 1 tsp black pepper
● 1 tsp garlic powder
Toppings
● 1 1/2-2 cups cheddar cheese {shredded}
● 6-8 slices cooked bacon {chopped}
● 3-4 green onions {thinly sliced}
● 1 cup sour cream
Instructions
1. Line your crock pot with a liner. Add the chicken {or vegetable} stock and potatoes to the crock pot. Cook on low for 6-8 hours or on high for 4-5 hours.
2. 30 minutes before serving, add cubed cream cheese, heavy cream {or milk}, instant mashed potatoes, salt, pepper and garlic powder. Stir to combine. Continue stirring off and on for the remainder of the cooking time to be sure that the cream cheese is melting into the soup and everything is warm.
3. When ready, serve with desired toppings. We love shredded cheese, chopped bacon, sliced green onions and sour cream but there are so many wonderful things you can use. Store leftovers in the refrigerator for up to 4 days.
For step by step photos, tips and more recipes...visit my website www.practicallyhomemade.com.
March 30, 2021 at 07:41AM
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Practically Homemade: Crock Pot Potato Soup with Cream Cheese - Lake County Examiner
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