Potato Soup with Cream Cheese

This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 267 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ¼ cup minced onion
• ½ teaspoon dried basil
• ½ teaspoon garlic salt
• ½ teaspoon dried parsley
• 2 (14.5 ounce) cans chicken broth
• ½ teaspoon cayenne pepper
• ½ teaspoon seasoned salt
• ½ teaspoon sea salt
• 4 cups cubed red potatoes
• 8 slices smoked bacon, cut into 1/4-inch strips

Recipe Instructions

Step 1

Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.

Step 2

Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.

Step 3

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.