Creamy Potato Soup

Creamy Potato Soup

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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


  • 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


  1. Melt butter in a large skillet over low heat.
  2. Finely 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.
  3. Peel 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.
  4. Add salt, pepper, flour and garlic to the leeks and potatoes.
  5. Add the stock and cream to the mixture and stir until combined.
  6. Cook over medium-low heat until thickened and potatoes are soft and easily cut with a fork, about 4 hours.
  7. Serve topped with shredded cheddar cheese and/or chopped bacon bits.

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