Thursday, December 16, 2010

Creamy Potato Soup

The aroma in my house today was heavenly!  This Potato Soup was Creamy, delicious and SOOOOOOO fulfilling!!!!  All 3 of us ate a nice big bowl and I cannot wait for leftovers tomorrow!  They are going to be so yummy!!!!!  You know, I never used to be a fan of any kind of Potato soup, but I have now become a HUGE fan!

Making this soup took a little bit of prep time.  I promise it is worth it though!  Next time I make it, I will really make it worth my time by making a double batch so I have some to freeze for later! :)  I do love when a recipe uses up things I have in the refrigerator and this was one of them!  When you make this, please remember to keep in mind your personal tastes.  I am not a huge fan of celery, so I used very little.  There is no right or wrong here!  Make it to suite your tastes! :)

Now for tonight's feature!

Creamy Potato Soup

8(ish) Potatoes (I used Idaho), chopped into bite sized pieces
1 can Cream of Chicken Soup
4 cups water
3 Chicken bouillon cubes
1 medium onion, chopped
2-4 carrots, chopped
1-2 stalks celery, chopped
3 green onions, chopped
1 8oz. block Cream Cheese, chopped into cubes
1/4 cup Sour Cream
2 tsp. garlic powder
1 tsp. onion powder
1 1/2 tsp. pepper
1 tsp. salt

Place all ingredients into the Slow Cooker insert and stir.  

Cook on LOW for 8-10 hours......stirring occasionally.


TIP:  I prepped everything the night before and just placed the insert in the Slow Cooker in the morning.  Made for a nice easy day! :)
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  1. Kelly Koronich over on the facebook fan page suggested using a 32 oz. bag frozen hashbrowns in place of the potatoes! What a great way to make your life easier! Thanks Kelly!

  2. Do you leave the skin on the potatoes?

    1. I always peel my potatoes, but you could leave the skin on if you'd like.