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

Prep:

Cook:

Level: Easy

System:

12

Description

This is a souped up (ha!) version of a slow cooker potato soup recipe that I had. I felt like 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) – and 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 Chicken Broth, 14 1/2 Oz Each
  • 1 can Cream Of Chicken Soup (10 Oz. Can)
  • 1 Tablespoon Parsley
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 clove Garlic, Minced
  • ½ pounds Bacon, Cooked And Crumbled
  • 5 Tablespoons Flour
  • 1 package Cream Cheese (8 Oz. Package)

Preparation

In a large slow cooker/crock pot, combine all above ingredients, minus the flour and cream cheese. Salt and pepper to taste. (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 scoop out about a cup or two of the soup into a separate bowl. Add the flour, whisking constantly to avoid any lumps. Then as you are stirring the soup, add flour/soup mixture back into the slow cooker. Replace lid and allow the soup to cook for another 20-30 minutes (or until you’re ready to serve).

You can repeat the last step of the flour/soup if needed to get the thickness desired.

7 Comments

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Avatar of eatwell

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.

Avatar of blairmw07

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.

Avatar of emilyann

emilyann on 1.13.2012

Fantastic. :)

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