Slow Cooker Cream Cheese Potato Soup

This is going to be today's dinner. Getting ready to put it in the slow cooker right after I post. It sounds so yummy to me, I am going to only make half of it since it is only Alan and I eating...but the recipe says it freezes well so if you want to make the whole thing- go for it!

Slow Cooker Cream Cheese Potato Soup
Original recipe Here

3 1/2 - 4 lbs. Potatoes, chopped
3 cloves garlic- minced
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Chicken Soup base
8 cups water
16 oz. Cream cheese

Place all except the Cream cheese in the slow cooker and stir. Cook on high for 4 hours or low for 8 hours. 30 minutes before serving cut up cream cheese into chunks and add to soup. Stir frequently to melt the cheese.

Optional toppings include...
Shredded cheese
Bacon
Green onions
Sour cream

I think I am going to serve it in a bread bowl tonight...but just a bowl would be amazing.

Will let you know how we liked it!



Review...the soup was tasty and we really enjoyed it. It was really thin so I would next time, mash the potatoes a little to thicken the soup or add some flour and butter. It would also be good with some added veggies...celery, carrots, onion. I will make it again, it was very easy and tasted good.

Homemade Cream of Chicken Soup

Earlier this year, I really wanted to find a great Cream of Chicken soup recipe. I use it in a lot of recipes and yes the cans are only 99.cents. but I wasn't happy with all the junk in it. So I searched for a recipe. After searching a few blogs, I found this recipe. Luckily, I loved it so much I didnt have to try any others :) I like that it's so easy and takes 5 minutes to make. I use her recipe exactly except omit poultry seasoning and paprika.

Homemade Cream of Chicken Soup

recipe from Here

Ingredients: 

1 1/2 cups chicken broth
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Salt to taste (this will depend on how salty your broth is)
1/4 teaspoon parsley
1 1/2 cups milk
3/4 cup flour

Directions:

1. Stir together chicken broth and seasonings with 1/2 cup of milk. Bring to a boil.
2. Meanwhile, stir the remainder of the milk and flour together in a separate bowl.
3. Add a bit of the hot seasoned broth to the flour/milk mixture and stir it in to warm it up (since your milk is likely cold!).
4. Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour.
5. Whisk briskly until the mixture thickens and boils.
6. Remove from heat and let cool. Pour into an air tight container if you won’t be using it immediately.