Slow Cooker Potato Soup with Cream Cheese

Cream cheese and sour cream add a rich, decadent flavor to this hearty slow cooker potato soup you'll want to make on cold winter days.

• Preparation Time: 20 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 20 mins
• Calories: 357 Calories

Ingredients

• ½ cup unsalted butter
• 1 (8 ounce) package cream cheese, softened
• ½ cup sour cream
• ⅓ cup all-purpose flour
• 1 tablespoon salt, or to taste
• 1 gallon water
• 1 teaspoon ground black pepper, or to taste
• 2 teaspoons hot pepper sauce (such as Tabasco®)
• 1 medium sweet onion
• 2 cloves garlic, smashed
• 1 (32 ounce) carton chicken broth
• 1 teaspoon ground white pepper, or to taste
• ½ (16 ounce) package bacon
• 2 ½ pounds unpeeled gold potatoes
• 2 bunches green onions, chopped into 1-inch pieces

Recipe Instructions

Step 1

Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.

Step 2

Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.

Step 3

While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.

Step 4

Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.

Step 5

Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.

Step 6

Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.

Step 7

Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.