Crockpot Creamy Potato Soup
A delicious way to start the Fall season with bowl of creamy potato soup. See how I make it creamy with one ingredient.
Equipment
- cutting board and large knife
- 6 quart crockpot
Ingredients
- 2 - 2 1/2 lbs yukon gold potatoes, washed & cut into bite size pieces
- 1 medium yellow onion, diced
- 2 TBS butter
- 4 cups vegetable broth, or chicken broth can be substituted
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 (8oz) package cream cheese, sliced in thick pieces
Instructions
- Place cut potatoes into 6 quart crockpot.
- In a medium skillet add butter and heat to a sizzle over medium heat. Add in diced onions, season with salt & pepper. Saute until softened and lightly browned. Add sauted onions to the potatoes in crockpot.
- Pour in broth and season with 1/4 tsp salt & 1/4 tsp black pepper. Stir to combine. Place lid on crockpot and cook for 3-4 hours on high or 6-8 hours on low until potatoes are tender.
- One hour before potatoes are done add a block of cream cheese sliced into large pieces and place on top of potatoes. (Do not stir at this time.) Place lid back on and cook until cheese has softened and potatoes are fork tender.
- Once potatoes are tender, take a potato masher or emersion blender and mash potatoes to your desired texture for your soup.
- Serve in bowl with favorite toppings of sour cream, green onions, cooked bacon, and/or shredded cheese. Enjoy.
