Total TimePrep: 15 min. Cook: 8 hours
Makes12 servings (3 quarts)
- 8 cups diced potatoes
- 3 cans (14-1/2 ounces each) chicken broth
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 cup chopped onion
- 1/4 teaspoon pepper
- 1 package (8 ounces) cream cheese, cubed
- 1/2 pound sliced bacon, cooked and crumbled, optional
- Minced chives, optional
- In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender.
- Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
Nutrition Facts1 cup (calculated without bacon): 179 calories, 9g fat (5g saturated fat), 25mg cholesterol, 690mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein.
Dec 12, 2019
I used a bag of frozen diced potatoes. Saute them until soft and then followed the recipe. Quicker but still tastes great.
Nov 20, 2019
Made this as is, except I added some garlic (personal preference). After the cream cheese melted, it was still a little thin, so I added a few tablespoons of instant potato flakes and it was perfect! Topped with cheese, bacon and chives. Great on a cold evening!
Nov 10, 2019
Fatema: There is a vegetable broth that can be used which would give the liquid you want without the chicken part. I've used it in my loaded baked potato soup which is similar to this. It doesn't change the flavor either. Check Clover Valley brand or others for the vegetable broth.
Sep 11, 2019
Any vegetarian alternative for the chicken soup?
Jan 5, 2019
For more flavor, add garlic. I always use White pepper when I'm with potatoes. It's a bit spicier than black pepper and adds a little kick.
Sep 25, 2018
It’s basically a pretty good recipe, just needed more of the seasonings.
Apr 7, 2018
Quick and easy recipe and tastes great! I like the idea of adding sharp cheddar - yum!
Feb 15, 2018
I made it per directions plus added a small can of corn. Not fan of bacon so left out. Delicious.
Nov 6, 2017
Just made this today with a little modification. I cooked it on high for 6 hours. Then I used a small container of merkts sharp cheddar cheese along with the cream cheese. Melted down both in the microwave till creamy. Added it to the crock, then used my immersion blender to make it nice and creamy leaving some chunks. Now I can leave it on warm till dinnertime. We can add more salt to taste individually. Great tasting and easy! BTW I used one whole box container of chicken broth. Its just what I had on hand and it seemed to be the right amount for a creamy soup. I really think using the blender made a nice creamy soup, and if you wanted it smoother, just blend it a little more.
Jul 7, 2017
Cream cheese would not completely melt so ended up with tiny clumps of cream cheese. If try again will bring cheese to room temp first as others recommend. Will also reduce volume of broth, maybe by as much as 1/3 to 32 oz. Taste was bland so needs tweaking.