Laura Young Recipe

Potato Soup

By Laura Young ladyofthelake

We enjoy this soup when the weather starts to turn cooler and we want a good "comfort food".

Recipe Rating:
 5 Ratings
Prep Time:
Cook Time:


6 large
russet potatoes, peeled and cut into 1/2-inch cube
1 large
onion, chopped (about 1 1/2 cups)
3 can(s)
(14-0unce can) chicken broth
1/4 c
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1 can(s)
cream of chicken soup
1/2 can(s)
water, as needed
1/2 tsp
freshly ground pepper
1 c
whipping cream or half-and-half
1 c
(4 ounces) shredded sharp cheddar cheese
3 Tbsp
chopped fresh chives
(8 ounce) container sour cream (optional)
4 slice
bacon, cooked and crumbled
Shredded Cheddar cheese
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Directions Step-By-Step

Combine first 7 ingredients in a 5-quart slow cooker.
Add garlic or garlic powder to taste.
Cover and cook on HIGH 4 hours or on LOW 8 hours or
until potato is tender.
Mash some of the potatoes to thicken soup; stir in
cream, cheese, and chives.
Top with sour cream, if desired, and sprinkle with
bacon and Cheddar Cheese before serving.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy