I don’t know whether to be grateful or annoyed that we haven’t seemed to have had much of a winter so far this year. While our East coast chums are drowning in snowfall, over here, we’re just drowning in plain old rain. That said, it IS January, so it IS cold. Just not cold like we are used to in these parts this time of year.
Still, whether it’s raining or snowing, winter is still the perfect time for soup. And if you don’t feel like slaving over a hot stove to make The BEST Potato Soup Ever, you can save time and effort by doing it in your crock pot. I love easy recipes that don’t take a lot of time. But with four kids to feed, I can’t just give up all together.
To that end, this simple and delicious crock pot potato soup is just perfect for a mid-week meal. Just bung the ingredients into your crock pot, throw it on and forget about it. By the end of the day you’ll have an amazing dinner ready to rock!
½ C diced onions
4 C cubed Russet potatoes – skin on
1 tsp seasoned salt
4 C chicken stock
2 minced garlic cloves
8 oz cream cheese
9 slices bacon
½ C shredded cheese
¼ C green onions, chopped
In a crock pot, combine onion, potatoes, seasoned salt, stock and garlic cloves. Cook on low for 8-10 hours.
Blend or Puree about 1/3 of the mixture. 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.
This is such a delicious soup that can really hit the spot when the weather is cold. Serve with crackers or some hot bread rolls to make it even better.
- ½ C diced onions
- 4 C cubed Russet potatoes – skin on
- 1 tsp seasoned salt
- 4 C chicken stock
- 2 minced garlic cloves
- 8 oz cream cheese
- 9 slices bacon
- ½ C shredded cheese
- ¼ C green onions, chopped
- In a crock pot, combine onion, potatoes, seasoned salt, stock and garlic cloves. Cook on low for 8-10 hours.
- Blend or Puree about 1/3 of the mixture. 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 700Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 104mgSodium: 1463mgCarbohydrates: 65gFiber: 6gSugar: 10gProtein: 28g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.