Creamy Potato Soup

Creamy Potato Soup Recipe

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Dee Dee Rivera


I use my crock pot for this recipe, and slow-cook everything. But you can also use a stew pot as well.


★★★★★ 1 vote

1 Hr
4 Hr


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8 large
3 Tbsp
4 large
russet baking potatoes
3 c
chicken stock, no salt
3 c
heavy whipping cream
1 tsp
1 tsp
white pepper
1 tsp
garlic powder
1/3 c
all-purpose flour
cheddar cheese and bacon bits (optional)

How to Make Creamy Potato Soup


  • 1Melt butter in a large skillet over low heat.
  • 2Finely chop the white portion only of the leeks. Place the chopped leeks into the melted butter and turn the temperature up to medium, and heat, stirring constantly. Soften the leeks, but do not brown.
  • 3Peel and dice the potatoes into rather thin slices. No more than 1/3 inch thick. Place the potatoes and cooked leeks into a crock pot or stew pot.
  • 4Add salt, pepper, flour and garlic to the leeks and potatoes.
  • 5Add the stock and cream to the mixture and stir until combined.
  • 6Cook over medium-low heat until thickened and potatoes are soft and easily cut with a fork, about 4 hours.
  • 7Serve topped with shredded cheddar cheese and/or chopped bacon bits.

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About Creamy Potato Soup

Course/Dish: Cream Soups, Vegetable Soup

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