Slow Cooker Potato Soup with Cream Cheese
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Source:

Ingredients for - Slow Cooker Potato Soup with Cream Cheese

1. Unpeeled gold potatoes - 2 ½ pounds
2. Sweet onion - 1 medium
3. Water - 1 gallon
4. Chicken broth - 1 (32 ounce) carton
5. Green onions, chopped into 1-inch pieces - 2 bunches
6. Garlic, smashed - 2 cloves
7. Salt, or to taste - 1 tablespoon
8. Hot pepper sauce (such as Tabasco®) - 2 teaspoons
9. Ground white pepper, or to taste - 1 teaspoon
10. Ground black pepper, or to taste - 1 teaspoon
11. Bacon - ½ (16 ounce) package
12. Sour cream - ½ cup
13. Unsalted butter - ½ cup
14. Cream cheese, softened - 1 (8 ounce) package
15. All-purpose flour - ⅓ cup

How to cook deliciously - Slow Cooker Potato Soup with Cream Cheese

1. Stage

Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.

2. Stage

Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.

3. Stage

While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.

4. Stage

Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.

5. Stage

Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.

6. Stage

Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.

7. Stage

Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.