The Pioneer Woman Tasty Kitchen
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Slow Cooker Potato Soup

4.81 Mitt(s) 22 Rating(s)22 votes, average: 4.81 out of 522 votes, average: 4.81 out of 522 votes, average: 4.81 out of 522 votes, average: 4.81 out of 522 votes, average: 4.81 out of 5

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Level: Easy

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Description

This is a souped-up (ha!) version of a slow cooker potato soup recipe that I had. I felt it could use a bit more lovin’ so I added more to it! It’s a fave in our house (and friends love it too). Serve it with some of Pioneer Woman’s The Bread (on her site). For an added bonus, sprinkle a bit of Parmesan on top of the bread before baking and it’s divine with the soup!

Ingredients

  • 8 cups Diced Potatoes (peeled)
  • ½ cups Diced Carrots
  • ½ cups Diced Celery
  • 3 cans (14 1/2 Oz. Size) Chicken Broth
  • 1 can (10 Oz. Size) Cream Of Chicken Soup
  • 1 Tablespoon Parsley
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 clove Garlic, Minced
  • ½ pounds Bacon, Cooked And Crumbled
  • 1 package (8 Oz. Size) Cream Cheese
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour

Preparation

In a large slow cooker/crockpot, combine all above ingredients, minus the butter, flour and cream cheese. (You can opt to add the bacon at the end as a “garnish”, but I always just throw it in at the beginning.)

Cook on low for 8-10 hours, or until potatoes are done. About an hour before you serve the soup, add the cream cheese. Stir until blended. The cream cheese adds a whole ‘nother dimension to this soup…so wonderful!

We always like our soup thick, so you can opt to make a quick roux to thicken up the soup, if needed. (If you check out the reviews, many thought the soup was plenty thick on its own, so this is totally optional.) Melt the butter in a saucepan over medium heat and whisk in the flour. Cook mixture for a few minutes until brown and bubbly. Then as you are stirring the soup, add roux mixture into the slow cooker. Replace lid and allow the soup to cook for another 20-30 minutes (or until you’re ready to serve).

7 Comments

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eatwell on 4.28.2011

This soup was a big hit! I made it for my daughter’s “Soup Fiesta” at her school and it was one of the most popular soups. I added an extra can of chicken broth and it was delicious. I will definitely be making it again for my family.

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mesendejo on 4.18.2011

I totally love this recipe. Soooo good. I mashed my potatoes just so that the soup was a little chunky. It reminds me of eating a baked potato.

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krieffenberger on 2.2.2011

This soup was wonderful- perfect for a snow day! I blended most of the potatoes and omitted the flour- we loved the texture this way!

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household6 on 1.26.2011

Delish! Everyone in our house loved this. Just as good if not better than my aunts recipe that uses a lb of Velveeta….I sure feel better about eating this recipe!! lol I didn’t blend any of the soup and did add the flour. It was the perfect thickness the first night….leftovers were a little to thick.

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blairmw07 on 11.29.2010

Fabulous! I forgot to pick up parsley, didn’t have any on hand, so I used basil. I also used less broth than it calls for, without the flour, blended all of it in the food processor. Turned out great!

22 Reviews

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svancourt on 9.4.2012

The first time I made the soup I followed the instructions to the T, but the flour made the soup taste pasty, so this time I left it out, added, onion in place of carrot, added garlic, rosemary and bay leaves. I sweated the onion and celery before putting them into the crockpot, until they were softened. The color is still a fuuny yellow due to the cream of chicken but the spiced up version was an improvement.

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Christi on 2.20.2012

Very easy and the kids loved it with their grilled cheese sandwiches.

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Laura on 1.25.2012

Delicious! Was a but more time consuming than I thought it would but finished product was well worth it!

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Heather Lowe on 1.19.2012

Wonderful, filling soup for a cold winter’s evening.

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emilyann on 1.13.2012

Fantastic. :)

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