Crockpot Potato Soup

This crock pot potato soup recipe is the ultimate comfort food for fall and winter dinners. Made entirely in the slow cooker with chicken broth, cream cheese, corn, carrots, and fresh potatoes or hash browns. Favorite food of picky eaters. Includes vegetarian option.

5 from 23 votes

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Gluten-free, Main Course, Soup

Cuisine American

Servings people

Calories 217 kcal

Equipment

Ingredients

10 cups Yukon Gold potatoes chopped or use cubed hash browns
1 large onion chopped
2-3 Carrots chopped
1-2 cups corn kernels frozen, a couple of handfuls
3 cloves garlic pressed or minced
3 14-ounce cans fat-free reduced-sodium chicken broth substitute vegetable stock
1 can condensed cream of chicken soup substitute cream of mushroom or homemade cream of something (see link above, homemade soup can be made gluten-free)
¼ teaspoon black pepper
8 ounces cream cheese also called neufchâtel

Instructions

In a 6-quart slow cooker, mix diced potatoes, all vegetables, garlic, chicken broth, cream of chicken soup, and pepper.
Cook 8-10 hours on low.
Add cream cheese and cook another 20 minutes, stirring occasionally.
Top with chopped scallions, crumbled bacon, and shredded cheddar.

Notes

If you don't want to use commercial cream soup, you can make your own (vegetarian or meat-based) cream of something soup using this recipe from Once a Month Mom.

To make potato soup vegetarian, simply use vegetable stock in place of the chicken broth and cream of mushroom or homemade cream of something soup.

Nutrition

Keyword carrots, corn, cream cheese, crockpot, potato, slow cooker

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