Replace the lid and let it cook for about thirty minutes. Cut up the cream cheese and add it to the Crock Pot.Add the potatoes, cream of chicken soup, chicken broth, onions, salt, and pepper to the Crock Pot.
#Chessy potato soup cream cheese how to#
How To Make Cheesy Potato Soup In The Slow Cooker
What Ingredients Are Needed For Easy Potato Soup?įull printable recipe with measurements and instructions listed at the bottom of the post in the recipe card. It’s a comforting treat when you’re not feeling well and on a chilly day. I made a pot today for my younger son, who came home sick from school the other day. It will feed up to ten people and costs less than $15 to buy the ingredients. It takes about 5 minutes to throw in the slow cooker and a few hours to cook. This slow cooker soup is such an easy recipe. In fact, my son told me that it tasted just like Panera Bread’s potato soup. Hands down, this has to be the best potato soup I have ever eaten. It’s definitely comfort food and popular with the whole family. The recipe takes minimal effort and is perfect for those cold days and nights. A stand blender works too but remember to remove the center cap on the top to let heat escape.Easy potato soup is one of my all-time favorite soups, and this recipe is so simple to make and takes less than five minutes to get into the Crock Pot and cooking. You can use the blender right in the hot pot of soup and blend as much or as little as you want. Immersion Blender – this is a great kitchen gadget for those that love soup.
Heavy Cream – add heavy whipping cream for a thicker more luscious soup. Slurry – a small amount of cornstarch or flour is combined with a small amount of broth or water and whisked into the soup. Then it is whisked into the soup to thicken it. Roux – an equal mixture of fat and flour is cooked over medium low heat for several minutes. Use Russet Potatoes – if the dominant flavor is potatoes than you may want to consider using these potatoes as they will break down some and help thicken the soup. I want the potatoes to maintain their shape and the other ingredients in the recipe to shine through like the ham, carrots, and celery. But in my Creamy Ham and Potato Soup I use a roux with red potatoes so they do not break down as much. For instance I use Russet Potatoes in this soup so that the potatoes break down a little adding to the thickness of the soup. But keep in mind the end result for the type of soup you are making and the consistency you are trying to achieve. You can combine several of these methods. There are several ways to thicken potato soup. Top with chopped crispy bacon, sour cream, green onions, finely shredded sharp cheddar cheese and chopped chives. Reheat on the stovetop or in the microwave at a reduced power. Store leftovers (if there are any) in an airtight container in the fridge. Don’t add the bacon and sour cream until the end as you want the bacon to stay crispy and the sour cream not to curdle. Well there is an exception to every rule and in this particular case you want the potatoes to break down slightly into the soup creating an ultra creamy texture. I know that I always say don’t use Russet Potatoes in soup because they will start to break down. The best potatoes for this soup are Russets. Bacon is much easier to chop when partially frozen so toss it in the freezer about an hour before you start preparing the soup. Finally stir in the bacon, sour cream, chives and salt and pepper to taste. Next whisk in both shredded cheeses until melted. Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender. Then whisk in the chicken broth and milk in several intervals alternating between the two. Cook for about 2-3 minutes stirring constantly. Then sprinkle in 1/4 cup flour and whisk to combine. Now melt enough butter to make about 4 tablespoons of fat. Then using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate. Then cook for 1 additional minute stirring constantly. Now add the garlic and the cayenne pepper. Next add the potatoes and the onions to the pan cooking for about 5 minutes or until the onions are soft. Now add enough butter to the bacon grease to make a couple tablespoons of fat. Using a slotted spoon remove the bacon from the pan reserving the grease. Start by browning your chopped bacon in a Dutch oven or heavy stockpot. Are you and your family big soup lovers? If so grab that Dutch Oven and let’s make some soup with tons of flavor! How do you make Loaded Potato Soup? Fall is in the air and with it comes so many delicious soups! Of course we make and eat soup all year round but at this time of the year I really don’t need any kind of excuse for having soup three times in a week.
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