Oh Wowee! This might be THE BEST potato soup E.V.E.R!
The longest part is the peeling of the potatoes BUT I promise that it will be so well worth it in the end. (Side note . . . this batch of potatoes, well . . . these were the only ones I managed to get from my garden this year. That is for another post though.)
My little Bubbaloo told me well before dinnertime that he was NOT eating any of that disgusting potato soup, not even for a cookie. LOL, well . . . needless to say, he gobbled up his bowl of soup almost as fast as the rest of us!
Ingredients
- 5 lbs of peeled potatoes
- 1 (8oz) package of softened cream cheese
- 1 (32 oz) container of Chicken Broth
- 2 (10.74 oz) cans of Cream of Mushroom soup
- salt and pepper
- Adobo
- a few sprigs of parsley
- ** crumbled bacon, shredded cheese, sour cream ~ all possible garnishes for this dish **
Directions
Peel and wash off all of your potatoes. Slice and then cube your potatoes then add them to your crock pot. In a separate large bowl add the cream cheese, cream of mushroom soup and the chicken broth. Mix until well blended.
Add the liquid mixture to the crock pot. Sprinkle your salt and pepper and mix all ingredients well.
Cook on HIGH between 4-6 hours. Mine cooked for almost the complete 6 hours.
About 30 minutes before you are ready to serve, use a masher and mash up most of the potatoes in the crock pot. By mashing the potatoes you will get a creamer texture, you do not have to mash them, but it sure made for a delicious soup! Add your Adobo (or other MUST have spices to taste) and hand crush/rub a few sprigs of parsley then toss that in your soup as well.
I garnished the soup with cooked and crumbled bacon. I plan on using grated cheese too, next time.
Here is a close-up of the soup, you can see the chucks of potatoes as well as the creamy texture of the soup. Fantastic and one of a kind yumminess!
Don’t miss out on the homemade crusty bread that we had with it that night for dinner . . . compliments to my hubby for making that! Check out the bread here.
I hope you enjoy and look forward to your comments.
Did you add anything different?
I have big plans for this soup!
I hope you enjoy this yummy meal, see you soon.
In His Grace,
Callie
Crock Pot Potato Soup
Equipment
- crock pot
Ingredients
- 5 lbs of peeled potatoes
- 1 8oz package of softened cream cheese
- 1 32 oz container of Chicken Broth
- 2 10.74 oz cans of Cream of Mushroom soup
- salt and pepper
- Adobo
- a few sprigs of parsley
Instructions
- Peel and wash off all of your potatoes. Slice and then cube your potatoes then add them to your crock pot. In a separate large bowl add the cream cheese, cream of mushroom soup and the chicken broth. Mix until well blended.
- Add the liquid mixture to the crock pot. Sprinkle your salt and pepper and mix all ingredients well.
- Cook on HIGH between 4-6 hours. Mine cooked for almost the complete 6 hours.
- About 30 minutes before you are ready to serve, use a masher and mash up most of the potatoes in the crock pot. By mashing the potatoes you will get a creamer texture, you do not have to mash them, but it sure made for a delicious soup! Add your Adobo (or other MUST have spices to taste) and hand crush/rub a few sprigs of parsley then toss that in your soup as well.
- I garnished the soup with cooked and crumbled bacon. I plan on using grated cheese too, next time.
Notes
Hey there, the post has been updated for you to print the recipe. I hope you enjoy it!
Allison, the post has been updated for you to print the recipe. I hope you enjoy it!
Is there a way to print the recipe?
how can one download this recipe
Hmmm, that sounds yummy as well, Meghan! I’m look that up for next time I make this potato soup. 🙂
Hi ladies! I wanted to share: laura from heavenlyhomakers has a recipe for from scratch “cream of” soup. A quick google search should give you a link to it. It is just mushrooms, milk, arrowroot powder (or cornstarch), and spices, i think. That i what i use instead of the canned stuff, too!
Hi Sarah! Thanks for dropping in from the Crew! I have recently amended the recipe and don’t use the cream of mushroom soup (I guess I should post this on the blog, lol). I make my own cream soup now from scratch. I understand about the added “stuff” in the canned soup. So, maybe the cream and the added mushrooms would be delightful…let me know how it turns out!
Visiting from the Crew. This sounds good but I wonder whether you could add mushrooms and perhaps some cream so that it isn’t necessary to add canned soup?
Oh, it is wonderfully delicious! lol I’d love to hear how it turns out. 🙂
Looks delicious! I plan on making it soon. 🙂
Hi Meghan, thanks for the drop-in and I hope you enjoy the soup!
Stopping in from the Crew. This looks delicious! I love easy crockpot recipes, and who doesn’t love potato soup?! Thanks for sharing.
Hi Nichole! You are so welcome and thank you for sharing that you and your family and friends enjoyed it! Please visit again. Callie
Thank you for posting this recipe! I made it for an evening meeting a couple of weeks ago and we all loved it. Everyone there asked for the recipe (which I was more than happy to print off for them)!
The second time I made this, I took out one can of soup and added a half cup of milk and a cup of cheddar cheese. Just a variation to try that was well received in my family!