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


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

How to Make Potato Soup


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