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Slow Cooker Potato Soup - Traditional - Dump and Go Dinner

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Slow Cooker Potato Soup - Traditional - Dump and Go Dinner

Tricia
The Cook
10 Servings
8 Ingredients
4 Comments

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.

10 Servings
8 Ingredients
4 Comments

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
Serving Day Ingredients
  • 16 ounces soften Cream Cheese
  • ¼ cups Cheddar Cheese, Shredded
  • ¼ cups cook and dice Bacon

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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4 Comments

Join the discussion
  1. I’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?

    1. 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!

    1. 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.

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