"Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts." — KATHYB
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white onion, chopped
dried, minced garlic
salt and pepper to taste
chicken soup base
russet potatoes, peeled and cubed
shredded Cheddar cheese
crisp cooked bacon, crumbled
This is the second or third time I've made this soup now. Here's what I'm doing differently. I only use half of the recommended potatoes with all of the liquid plus an extra cup of milk. I skip the bacon (don't like bacon) and add lots and lots of extra cheese. You may add even more milk or chicken stock.
Good flavour though!
This recipe turned out okay, but as in any slow cooker recipe I should have remembered to add the milk at the very end. I got curdled soup. Over all it tasted okay, just looked like cottage cheese. And I added more spices, like tabasco squeez'ins (the left over pulp from making tabaco sauce), to give it some zip.
I loved this recipe. My husband thought it was a little "grainy" and thick. It was almost like cheesy mashed potatoes...but the flavor was delicious. I would definitely make it again, but factor in more liquid.
Fantastic soup! I didn't have any bacon, so I used the leftover Easter ham and added some green onions and dill spice to the other ingredients. I do agree on the liquid ratio, so I added enough milk to cover the potatoes. Perfect! Also, instead of dicing the potatoes, I thinly sliced them making this soup look like 'restaurant style'. I did not blend the potatoes with a stick blender as it was thick enough. Will definitely add to my cookbook!
You can play around with this recipe a lot. Firstly, I didn't measure the liquid. If I felt it was getting too thick, I just added more. Didn't use water or base; only chicken broth and fat free half and half. Hubby smoked a pork tenderloin, so I added that in lieu of the bacon. Sprinkled in more seasonings (garlic and onion powders, dry mustard and dried parsley) and used three leftover baked potatoes from Sunday dinner. I ran the potatoes thru the food processor before I began so I didn't need to puree. Lastly, I felt this needed more cheese than stated. In addition to the horseradish cheddar I used, I also threw in some parm. Didn't feel the need to use my slow cooker for this; worked well on top of the stove. This was a great place to start Kathy; just made it my own. Thanks so much as this turned out absolutely delicious!
We loved this soup, which is easy & fulfilled all our expectations of cheesy potatoe-y goodness. And I am an Idaho girl, so I love potatoes ! Don't skip the puree step. Recommend thick-cut, butcher bacon and a can of corn, too. Thanks for the great recipe
Great recipe and easy to make! The only thing I would do differently is add the cooked bacon the same time as the rest of the ingredients for more flavor.
Tasted pretty good, but not good enough for all the time and effort that went into it. Didn't taste like I had anticipated it would. Not like the restaurants soup. Similiar, but no cigar! Had to add more milk, it was way too thick. And added a lot more cheese. It dirtied up every bowl and pan I had just to make it in the crockpot! Is not "quick and easy"! Not worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Slow Cooker Potato Cheese Soup
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 180
** Calories from Fat: 54
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