The Pioneer Woman Tasty Kitchen
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Crock Pot Potato Soup

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is a little healthier than the version made with heavy cream and whole milk. It reminds me of restaurant-style loaded baked potato soup.

Ingredients

  • ½ cups Diced Onions
  • 4 cups Cubed Russett Potatoes - Skin On
  • 1 teaspoon Seasoned Salt
  • 4 cups Chicken Stock
  • 2 cloves Garlic, Peeled
  • 8 ounces, weight Cream Cheese
  • 9 slices Bacon
  • ½ cups Shredded Cheese
  • ¼ cups Green Onions, Chopped

Preparation

In a crock pot, combine onion, potatoes, seasoned salt, stock and garlic cloves. Cook on low for 8-10 hours.

Remove the whole garlic cloves along with 1/3-1/2 of the soup and blend/puree. Return to the crock pot with the rest of the soup and stir in the cream cheese. Stir every 15 minutes until well blended.

Top each bowl with crumbled bacon, shredded cheese and onions.

Note: my husband likes a thicker soup so I removed this from the crock pot and put it into a stove pot. I used about 3/4 cup of the broth mixed it with a couple tablespoons of flour and whisked that into the soup, simmering for an additional 5 minutes.

One Comment

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Karen Woods on 10.27.2014

A winner. And frankly, meat is currently so expensive that I’m glad to have a soup recipe that we can afford…..even to share. And if you can find cheap bacon, you’re really good.

3 Reviews

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juel on 10.24.2015

This soup is fantastic! It is now one of my go to recipes. My mom is on a low sodium diet and this is very easy to modify to meet her needs. I did modify the recipe a little I used ham instead of bacon, and put a little instant mashed potato in at the very end to thicken the soup. Thank you for sharing this recipe

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Beth on 1.6.2013

This soup is outstanding! Quickly became my favorite. I pureed the potatoes and cream cheese and stirred in the cheese and bacon. I will be using this one for my freezer club as well. Thank you so much for sharing a recipe where you do not need to peel potatoes!

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Amanda on 1.21.2012

This was great soup. I made a few modifications: I used minced garlic and quite a bit of salt and pepper. I also crushed most of the potatos instead of blending part of them because we prefer a thicker soup and this released the starch. I was concerned the peel wouldn’t be good since I crushed them, but it worked out very well – they weren’t noticeable and it kept more nutrients in. Plus, no peeling potatos! We were ready to eat by the time the potatos had cooked, so I put it on the stove to melt the cream cheese faster. Overall, delicious and it was nice not to have to make it right at supper time.

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