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Mike’s Slow Cooker Creamy Potato Soup



  • 30oz largely diced potatoes, russet or Yukon gold
  • 2 14oz cans chicken broth
  • 1 10.75oz can cream of chicken soup
  • 1/2 cup coarsely chopped white onion
  • 1/4 teaspoon ground black pepper
  • 1 8oz package cream cheese, softened
  • Cheddar cheese, bacon crumbles, and sliced green onions as toppings for soup


  1. In a slow cooker, combine potatoes, chicken broth, cream of chicken soup, onion, and pepper.
  2. Cover and cook on low for 5-6 hours. At the end of the cook time, if your potatoes are still in large chunks, you need to cook it longer. The potatoes will start to fall apart when the soup is ready. 
  3. Add the cream cheese and cook 30 minutes longer until the cream cheese is melted, stirring occasionally until combined.
  4. Top with cheddar cheese, bacon, and green onions.


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