This is an awesome, easy potato soup, perfect for topping with cheddar cheese, crumbled bacon, sour cream and chives. Just throw it into the crock pot and forget about it until half an hour before dinner time!
We served it with Dilly Bread.
Crock Pot Potato Soup
2.5 lb potatoes, peeled and cut into 1-2" chunks
1/2 onion, diced
2 large cloves garlic, minced
1/2 tsp seasoned salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
1 quart (4 cups) chicken broth
1 (8oz) package cream cheese
crumbled bacon, cheddar cheese, chives, sour cream for garnish (optional)
Place peeled and chunked potatoes and place them in a crock pot. Add onion and garlic.
Sprinkle in the seasonings and pour in the broth.
Cover and cook on low for 8 hours (or high for 4 hours).
Cut the cream cheese into pieces and add to crock pot.
Replace lid and cook on high for 30 minutes, stirring occasionally until the cream cheese is completely dissolved. Season with more salt and pepper to taste.
Ladle into bowls.
Serve hot with toppings, if desired.
This recipe is featured in Menu Plan 9.