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Creamy Potato Soup (Crock Pot)

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Ingredients

  • 32 oz. bag frozen, diced hashbrowns
  • 32 oz. chicken stock or broth (I used a no-salt variety)
  • 1 can cream of chicken OR cream of mushroom soup (undiluted)
  • 16 oz. baby bella mushrooms, washed and chopped
  • 1 small onion, chopped
  • 8 oz. Swiss cheese, shredded and divided
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg
  • 8 oz. full fat cream cheese (I used original Philadelphia brand)
  • 1 lb. bacon, fried until crispy and chopped
  • salt and pepper, to taste

Details

Preparation

Step 1

Place hashbrowns, broth, cream soup (undiluted), mushrooms, onion, half of the Swiss cheese, garlic powder, cayenne, and nutmeg in the crock of a 7 to 8 quart slow cooker.

Cover and cook on LOW for 6 to 8 hours (until potatoes are very tender and the soup is hot.)

Add the cream cheese during the last half hour of cooking time. Stir in until smooth and completely blended.

To serve: Ladle into bowls. Top each with some of the prepared bacon and a little more grated Swiss cheese. Salt and pepper to taste

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