I always love making and eating soup during the winter. Even though this winter really hasn’t felt like winter yet, I decided to make some soup. Here is an easy creamy potato soup that you can make in the crockpot. I love crockpot recipes because I can put the ingredients in the crockpot and kind of forget about it for a few hours.
One thing that makes this recipe different than other crockpot potato soups, is that I put cauliflower in it. Lately, I’ve been trying to find ways of getting extra veggies in to my day and I thought that this would be one easy way. Adding the cauliflower to the soup makes it a little thicker and since there is only 1/2 a head of cauliflower in this recipe, you don’t really taste it.
Crockpot Potato Soup
- 1/2 head of cauliflower (diced)
- 8 oz whole milk
- 32 oz frozen diced potatoes
- 32 oz chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cheddar cheese soup
- 2 cloves garlic (minced)
- 1/4 tsp cayenne pepper
- 8 oz cream cheese (cubed)
- 1 1/2 cup cheddar cheese (I used sharp)
- 5 slices bacon (crumbled, divided 3 slices, 2 slices)
- salt and pepper to taste
Puree the cauliflower and the whole milk together.
In the crockpot add the cauliflower mixture, potatoes, chicken broth, cream of chicken soup, cheddar cheese soup, garlic, cayenne pepper, 3 slices of crumbled bacon, salt and pepper.
Cook on low for 7 to 8 hrs or until potatoes are tender.
When there is an hour left of cooking, add in the cream cheese. Stir the soup every once and awhile to mix in the cream cheese.
Serve with bacon crumbles and shredded cheese.
Optional: Before serving use an emersion blender on some of the soup or place some of the soup in a blender to blend.