Wednesday, March 2, 2011

Slow Cooker Potato Soup

I'm eating this soup as I type, because I can't get enough of it. In fact, while I was taking the photos, the soup's aroma persuaded me to actually sneak a couple bites between shots; I had to refill the bowl and start over!

It's a little ridiculous how easy this is to make, and what's even crazier is how much flavor it has. To be honest, up until the last hour of cooking you'll probably think this recipe isn't turning out right, because it just looks like a watery, clumpy mess. But then you add the cream cheese and it all comes together in a magically delicious way.

When it comes making soup, I usually check the 10-day forecast and plan to make soup on a rainy day. There's nothing quite like filling up the crock-pot in the morning and letting the ingredients mingle together all day long.

Slow Cooker Potato Soup
serves six
about 8 Weight Watcher Points+ per serving

2 pounds potatoes, diced and peeled
1/2 cup carrots, diced
1/2 cup celery, diced
28 oz chicken broth (or vegetable broth)
10 oz cream of mushroom soup
1 tsp dried parsley
1 teaspoon salt (more to taste)
2 teaspoons ground pepper
3 cloves garlic, minced
1 package (8oz) cream cheese (or Neufchatel)
4 slices bacon, cooked and crumbled (garnish)
shredded cheese (garnish)
green onion (garnish)

In a slow cooker, combine the above ingredients except cream cheese and garnishes. Cook on low for 8-10 hour or until potatoes are very soft. One hour before serving, add cream cheese. Stir until blended and continue cooking on "warm." Add salt and pepper to taste. Serve and top with garnishes.

*This even tastes great as leftovers. If the soup is more like mashed potatoes, add a little milk to it before reheating to loosen it up a bit!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.


  1. Om nom nom, this looks good! I just have to come up with something to use in place of cream of mushroom soup. Perhaps mushrooms & almond milk?

  2. OH MAN. I love the sort of "chunky" look. I love chunks of potato in my soup. LOVE. Although I HATE mushrooms and celery. Is there a soup you would use instead of mushroom perhaps?

  3. This looks yummy! I love how thick it is!

  4. My fiance and I prepped everything tonight so I can start the slow cooker tomorrow morning before going to the gym, and have everything ready by dinner! I'm also going to bake the other half of the French bread dough.

  5. I have never made potato soup in my crock-pot. I cannot wait to try this one!


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