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.
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Gluten-free, Main Course, Main Dish, Soup
Cuisine American
Servings 12 people
Calories 217 kcal
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 homemde cream of something ¼ teaspoon black pepper 8 ounces cream cheese also called neufchâtel
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.
Calories: 217 kcal | Carbohydrates: 39 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 12 mg | Sodium: 312 mg | Potassium: 869 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 1859 IU | Vitamin C: 36 mg | Calcium: 61 mg | Iron: 2 mg
Keyword carrots, corn, cream cheese, crockpot, potato, slow cooker