Creamy Crockpot Potato Soup

Does it get any cozier than a creamy Crockpot potato soup on a cold day? A low-maintenance dish done in your Crockpot -- full of spuds and veggies that is so hearty, it can double as an entrée.

Course Soup

Cuisine American

Prep Time 10

Cook Time 5

Servings Servings

Calories 428kcal

Author FoodFaithFitness

Ingredients

1 yellow onion diced
2 cloves garlic crushed
1 large Leek cleaned and chopped
2 sticks celery chopped
2 medium carrots chopped
30 oz potato peeled and cubed
2 1/2 cups chicken stock
1 tsp ground coriander
2 tsp ground paprika
¼ tsp black pepper
1 tsp fresh thyme
8 oz low-fat cream cheese
crispy bacon, green onion, cheese Optional Toppings

Instructions

Add to your Crockpot the prepared onion, garlic, leek, celery, carrots, and potatoes. Pour the chicken stock over and add the herbs and spices.
Stir then cover and cook on low for 5 – 6 hours.
Once the potato falls apart, add the cream cheese and stir, then cook the soup for another 10 minutes. Top with your favorite toppings and enjoy.

Notes

Trying to figure out which potatoes to use? Yukons are my recommendation, though russet and red work well, too.
If your soup is still chunky after cooking, try chopping your potatoes into smaller pieces.

Nutrition