Potato Soup

★★★★★ 6 Reviews
ladyofthelake avatar
By Laura Young
from Lake Junaluska, NC

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

serves 12
prep time 20 Min
cook time 4 Hr

Ingredients

  •   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
    butter
  •   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
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How To Make

  • 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.

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