Prep 30 mins
Cook 5 hrs
This is a very tasty potato soup recipe adapted from one that appeared in Midwest Living.
- 8 cups coarsely chopped peeled potatoes
- 1 small onion, chopped
- 1⁄2 lb bacon, crisped, drained and crumbled
- 1 (8 ounce) package cream cheese, softened
- 2 (10 ounce) cans chicken broth
- 1 (10 ounce) can cream of chicken soup
- 3⁄4 cup water
- 1 1⁄2 cups milk
- 1⁄2 teaspoon pepper
- Stir together the potatoes, onion and bacon in the crock pot.
- In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, water, milk and pepper.
- Add the mixture to the crock.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Before serving, put some of the mixture into the blender, and mix back in to thicken the soup.
This turned out to be a pretty tasty soup, but I did have a few problems with it at first. I had planned to have it for a Sunday lunch, but came home from church to find the potatoes about 1/2 way cooked and the 'soup' part very runny(this was after having it on high for about a little over 5 hours). So, I let the potatoes finish cooking (probably took about 4 more hours), let it cool, and separated the soup from the potatoes(I put a colander in a big bowl and dumped the soup in). I mixed about 2 cups of milk and 2 tbsp of cornstarch in a saucepan and stirred until thickened, added the potatoes back in and cooked until hot. In the end it turned out to be pretty good. This was definetly worth another chance, but the next time I will probably just add a little bit of cornstarch to the chicken broth mixture in the beginning, add another packet of cream cheese, and allow for a longer cook time. Sorry for such a long review. Hope it helps someone else!
I thought this soup was just okay. It was a bit to runny for me. I also thought the flavor was a little blah. Next time, I will add some garlic and try using the sour cream and chive cream cream cheese. I also used a spicy mexican cheese to stir in.
I followed the directions except for the following: I did not have any bacon, so I used artificial bacon bits. This was a very good substitute. I pureed some of the potatoes in the crockpot using a hand blender. This thickened the soup to a suitable level, without having to add corn starch to thicken it. My wife and I enjoyed the soup, which I cooked on high for 5 1/2 hours. The potato chunks were too big, so I had to cut many of them in 1/2. I recommend that \