This is a stick to your ribs soup. A favorite with my crew, and a favorite for me to make (because it’s easy).
I often will serve with risen rolls and make a salad to go with it.. or not..
Combine potatoes, onion, broth (2 of the 3 cans), and cream of chicken soup in crockpot. Cover and cook on low 8-10 hours or until potatoes are tender.
Then add cream cheese, salt and pepper and blend. (I used a hand/stick blender).
At this stage, if the soup is too thick, this is where the third can of stock comes in. Add it to the soup to get the consistency you prefer, and heat. Taste and season more if needed.
Top with bacon, cheese, chives and sour cream before serving.
Note(s): I’ve done this in 4-6 hours on high in my crock, by cutting the potatoes smaller and heating up the stock and cream of chicken soup before adding it to the crockpot.
Measuring the potatoes: I use my 4 cup measuring cup and generally heap the top of the cup. I would say this is about a 5 pound bag.
You must be logged in to post a review.
You can’t go wrong with potato soup. It was tasty. However, I have had better baked potato soup that was made with milk. I’ll be going back to my old recipe.
I made this the other night for our small group. It was amazing! I left with no leftovers!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
mama2dutchies on 11.18.2011
I’m sorry I wasn’t notified of this message. Yes if you use normal baking potatoes peel them, but I’ve had friends use waxy potatoes and left the skins on
Paula on 10.13.2011
I assume you have to peel the potatoes first, right? Looks yummy, can’t wait to try it!!