Slow Cooker Potato Soup - Dump and Go Dinner
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
- ¼ cups Cheddar Cheese, Shredded
- ¼ 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?
- Divide potatoes among indicated number of gallon freezer bags.
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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.
- Thaw: In fridge
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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 cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour.
- Allow to cool.
- Garnish with cheese and bacon.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 304
- Total Fat
- 20g
- Saturated Fat
- 11g
- Trans Fat
- 1g
- Cholesterol
- 57mg
- Sodium
- 1334mg
- Total Carbohydrates
- 25g
- Fiber
- 3g
- Sugar
- 4g
- Protein
- 8g
- WW Freestyle
- 12
6 Comments
Join the discussionI’m a little confused… so I made the 3 bags and froze them. so when I want to make one, how much cream cheese do I use? 16oz per meal?
Amy, if each meal you froze is for 10 servings, you would need 16 oz for all 10 servings. However, if you divided that meal into 3, and only wanted to make one bag of it, you’ll only need 5.33 ounces of cream cheese (16oz/3). Does that help? We are always here and happy to help if you have more questions!
Is there any way to use milk in this recipe? If so, how much and is it still freezable?
Hi Jane, we wouldn’t recommend using milk with this soup, it will break down on your during the cooking process. Dairy is added at the end to help thicken the soup.
Can I substitute plain yogurt for the cream cheese?
Hi Lisa,
I’ve replaced cream cheese/ sour cream with greek yogurt before and have had good success but not traditional yogurt. So my suggestion would be to go with greek yogurt if you’re going to go that route. Report back and let us know how it turns out!