As an Amazon Affiliate, I earn from qualifying purchases at no extra cost to you.
Creamy Crock Pot Potato Soup is a family pleasing 5 ingredient recipe made with all but one pantry staple with the set it and forget it ease of the crock pot.
Creamy Crock Pot Potato Soup is a wonderful, satisfying supper to come home to after a long day–or a short one!
I just love knowing that this is home waiting for us and it is all but ready.
This is my second son’s favorite soup and we all love it.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other Soup Recipes We Love:
Creamy Broccoli Cauliflower Cheese Soup
The Potatoes:
For many years, I peeled and diced into bite sized pieces 4 pounds of potatoes for this recipe. As my carpal tunnel got worse, I have looked for easier ways to do potatoes. Now I have tried canned diced potatoes and honestly, they were just as good. We will do it that way from now on. It saves my hands and is a lot quicker too.
I will add the fresh potato option in the notes below in case you prefer that or have some to use up.
I would think the frozen Ore Ida diced potatoes would also work well but haven’t tried them yet. We just need about 8 cups worth.
An onion shortcut:
The original recipe called for 1/3 cup of chopped onion. If you prefer to use a fresh onion, that could be used instead of the dried minced onion.
The Broth:
The original recipe called for three 14 oz cans of chicken broth. Bouillon cubes dissolved into 5 ¼ cups of water would also be the equivalent and that is what I wrote the recipe as since that is usually what I have on hand.
Can Creamy Crock Pot Potato Soup be Frozen?
It is not recommended to freeze this soup. Neither cream cheese nor potatoes freeze very well. The dairy will separate and the potatoes change consistency. That being said, it doesn’t spoil it to freeze it. If you don’t mind those changes, go for it.
Ingredients:
diced potatoes
water
cream cheese
Instructions:
Spray crock pot.
Add first four ingredients to crock pot.
Whisk to combine.
Cover and cook in crock pot on low for 8-10 hours, on high 6 hours or until potatoes are tender.
Add cream cheese to crock pot in about 6 pieces (just easier not to add one big chunk).
Stir until blended.
Serve.
Yield; 8 servings
Notes:
Potatoes can be replaced with 8 cups of peeled, diced potatoes.
Dried chopped onion can be replaced with 1/3 cup fresh chopped onion.
Water and bouillon cubes can be replaced with three 14 oz cans chicken broth.
If you make it, play it or use it, let me know! Rate it and leave a comment below. I love hearing from you!
Be Sure to Pin so you can find it easily later!
Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins from all of the popular homeschooling websites!
Come join us on our Facebook group, Loving Homeschool. I am adding daily pictures, links and much more than I would on the blogs and it is a place for you to find support from others on the same journey as you are. Come and share with others, ask questions and learn! And if you love recipes, follow my Best Recipes You Will Want To Make group on Facebook! Feel free to share your own favorites and find many new ones there!
I enjoy offering free printables and resources to bless my readers. Your frequent visits to my blog and purchases through affiliate links and ads keep the lights on so to speak. Thank you!
Creamy Crock Pot Potato Soup
Creamy Crock Pot Potato Soup is a family pleasing 5 ingredient recipe
made with all but one pantry staple with the set it and forget it ease of the
crock pot.
Ingredients
- 5 15 oz. cans diced potatoes, drained
- 2 Tbsp. dried minced onion
- 5 Herb ox chicken bouillon cubes
- 5 ¼ cups water
- 1 10.5 oz. can cream of chicken soup
- 8 oz. cream cheese, cubed
Instructions
Spray crock pot.
Add first four ingredients to crock pot.
Whisk to combine.
Cover and cook in crock pot on low for 8-10 hours, on high 6 hours or until potatoes are tender.
Add cream cheese to crock pot in about 6 pieces (just easier not to add one big chunk).
Stir until blended.
Serve.
Notes
Potatoes can be replaced with 8 cups of peeled, diced potatoes.
Dried chopped onion can be replaced with 1/3 cup fresh chopped onion.
Water and bouillon cubes can be replaced with three 14 oz. cans chicken broth.
See post for even more notes.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 388Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 470mgCarbohydrates 62gNet Carbohydrates 56gFiber 6gSugar 5gProtein 10g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
