I like this recipe better than the one I had–where I had to make a roux and stir and stir. This is easy!

Note: this makes quite a bit–you may want to cut the recipe in half.


5 lbs baking potatoes, washed and diced (do not peel)

1 medium yellow onion, diced

10 cloves of garlic, minced

64oz of chicken stock or broth (8 cups)

16oz cream cheese, softened

1 TBSP sea salt

optional garnishes: bacon, shredded cheese, green onions

Add potatoes, onion, garlic, salt and chicken stock to slow cooker. Cook on high for 4-6 hours or low for about 8 hours.

If you have an immersion blender: Add the softened cream cheese and mix until it is incorporated and about half the soup is blended.

If you use a regular blender: remove part of the potato dices and a little liquid and put in the blender with the cream cheese. Blend until smooth and add back to the crockpot. You may want to use a potato masher to mash the remaining potatoes, or not, and leave it chunky.

Allow the soup to remain in the crockpot for 30 more minutes before serving. Then serve with your choice of garnishes.

Tip: Make this one week that you are cooking a whole chicken. After using the chicken, place the carcass (bones) in the crockpot and fill with water and a tablespoon of apple cider vinegar. Allow this to sit on low for at least 24 hours. I use a metal reusable coffee filter to strain the broth. Now you will have a large pot of stock to use for potato soup and it didn’t cost you anything and it doesn’t have any added stuff you don’t want or need!

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Baked Potato Soup
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