Baked Potato Soup

So, I thought that after Christmas and the first of the year came and went, things would slow down a bit. Not so much. It has remained very busy which has put the blog on the back burner. Things like crafting have fallen to the back burner as well; however, things like cooking having not suffered in this house. Jon and I still need to eat, yes? So, over the next several days, look for some great recipes that I have tried and fell in love with (and Jon is quite fond of too). Let me know when you try it if you liked it, how it turned out, how you may have changed it and other recommendations that you have! And if you like seeing different crafting ideas, fear not! I may put up some of the crafts that I completed before Christmas and share them here with you. If not in the next few days, I will get them posted some time. I promise.

All I have to say about this recipe is YUM! I mean, just take a look…


This has become my go-to recipe for potato soup. Again, another find from Pinterest, I have tweaked it a bit and made it my own. It is…to die for…if I were willing to die to get any food. And the best part? My wonderful husband helps me make it! He usually peels and cuts the potatoes for me (I had a disastrous experience cutting potatoes about 2 years ago…tried, and nearly succeeded, cutting off the tip of my thumb so he doesn’t always trust me with a knife) and I usually take care of the bacon. It’s a team effort. And I like that. Doesn’t he look great in the kitchen? Such a natural!

Aside from this being a team effort, to add extra ease to this recipe, it can become either a stove-top recipe OR a crock pot recipe! Such versatility! Fortunately, most soup recipes are like that, which is awesome by the way (I absolutely LOVE my crock pot. It’s my best [cooking] friend.). The recipe that I’ll share is for the crock pot. At the end, I’ll give you the changes for stove-top cooking. Ready?

The recipe calls for the following:

  • 3 pounds of Russet potatoes, peeled and diced
  • 1 large sweet onion, diced and sauteed
  • 5 cloves of garlic, minced and sauteed
  • 4 cups of chicken broth
  • 8 ounces of cream cheese
  • 2 teaspoons of black pepper (or more based on your liking)
  • Garnish of your choice (i.e.: bacon, shredded cheese, green onions)

And here’s how you put it together:

  • Add potatoes, onion, garlic and chicken broth to the slow cooker. Cook on low for 6 hours or on high for 10 hours.
  • Cut up the cream cheese into small pieces (the smaller the better — these below are probably the largest you would want, particularly in the crock pot where the temperature is less controllable). 
  • Add 1/4-1/3 of the cream cheese pieces and stir into the pot, allowing a chance to melt into the soup. 
  • Continue adding pieces of cream cheese until all have been added. Make sure that the soup is well blended. This will take up to an hour using the crock pot (about 20-30 minutes on the stove top). This does not take constant supervision but will need to be stirred every 15 minutes or so.
  • Top with your choice of garnish and serve. 

In the crock pot, you can expect it to cook around 7 hours on the HIGH setting and around 11 hours on the LOW setting. However, if it is the first time (or one of the first few times, particularly with these types of ingredients) using your crock pot, keep an eye on it. Each crock pot cooks a little differently. (Do remember, though, each time you take the top off of the slow cooker, the cooking time increases significantly. Hmm…I feel a post coming on…)

For stove top, add all of the first round ingredients and simmer for about 30-40 minutes until potatoes are fork-tender. Continue cooking as the directions state but on the stove top.

In our soup, I add a package of bacon into the soup initially and allow it to simmer during the initial cooking (both stove top and crock pot). My favorite kind to use is a pepper-crusted bacon. It certainly adds a little something extra to the soup. Of course, the choice is yours…but I recommend it! The alternative to lots of bacon is to use a little for some garnish, similar to what the original recipe recommends.

You can expect to get 10-12 servings out of this batch. But be careful, expect it to go fast!