Potato Soup

Laura Young


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


★★★★★ 6 votes

20 Min
4 Hr


  • 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
  • 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
  • 1
    (8 ounce) container sour cream (optional)
  • 4 slice
    bacon, cooked and crumbled
  • ·
    Shredded Cheddar cheese

How to Make Potato Soup


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

Printable Recipe Card

About Potato Soup

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

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