Slow Cooker Potato Soup - Lunch Version
There is nothing more comforting than a warm potato soup on a brisk fall or bitter winter evening. Or for to warm up mid-day for lunch for that matter. Here is a recipe you can prepare ahead or having waiting in the freezer to cook.
Ingredients
- 5 cups dice Yukon Gold Potato
- 1 ¼ cups dice Onion
- 10 teaspoons mince Garlic, Cloves
- 1 tablespoon Season Salt
- 8 cups Chicken Broth/Stock
- 16 ounces soften Cream Cheese
- ½ cups Cheddar Cheese, Shredded
- ½ cups cook and dice Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours.
- Stir in the softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended.
- Garnish with cheese and bacon.