The Ultimate Creamy Potato Soup Sugar Spun Run Cover and cook until potatoes are tender on low, 6 to 8 hours, or on high, 4 to 6 hours. 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. meanwhile, place bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly. Add the onions and garlic and saute until onions have softened. stir in season salt and pepper. add chicken broth, potatoes and bay leaves and bring to boil. simmer until potatoes are just tender. discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup. reduce heat to medium low and add the cream cheese.
This Is The Best Creamy Potato Soup Recipe It S Loaded With Sour Cream Instructions. line your crock pot with a liner. add the chicken {or vegetable} stock and potatoes to the crock pot. cook on low for 6 8 hours or on high for 4 5 hours. 30 minutes before serving, add cubed cream cheese, heavy cream {or milk}, instant mashed potatoes, salt, pepper and garlic powder. stir to combine. Remove bacon pieces and set aside, leaving the fat in the pot. add butter and chopped onion and cook over medium heat until onions are tender (3 5 minutes). add garlic and cook until fragrant (about 30 seconds). sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed). Cook, stirring constantly, 1 to 2 minutes. whisk in heavy cream, tarragon, and cilantro. bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. add cream mixture to the potato mixture; stir to combine. transfer about 1 2 of the soup to a blender and purée. Add in peeled and diced potatoes and chicken broth. bring to a boil over medium high heat and then reduce the heat and cook until potatoes are very tender. turn heat to low. using a potato masher, gently mash the potatoes, leaving very small chunks. meanwhile, in a large skillet, melt the remaining butter and add flour.
Cream Cheese Potato Soup Recipe How To Make It Cook, stirring constantly, 1 to 2 minutes. whisk in heavy cream, tarragon, and cilantro. bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. add cream mixture to the potato mixture; stir to combine. transfer about 1 2 of the soup to a blender and purée. Add in peeled and diced potatoes and chicken broth. bring to a boil over medium high heat and then reduce the heat and cook until potatoes are very tender. turn heat to low. using a potato masher, gently mash the potatoes, leaving very small chunks. meanwhile, in a large skillet, melt the remaining butter and add flour. Peel and cut potatoes into 1" cubes. add diced potatoes to the pot and reduce to medium heat. simmer potatoes for 10 to 12 minutes or until potatoes are fork tender, stirring often. add half and half and stir until well combined. carefully place half of the soup in a blender or food processor and blend until smooth. Allow the soup to cool completely. this way any residual heat won’t get trapped in the container creating too much moisture. transfer the soup to freezer bags or freezer safe containers and keep the leftover potato soup recipe with cream cheese frozen for up to 2 months. thaw in the fridge before reheating.
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