Potato Soup

Get it on Google Play

Get it on Google Play


10.5 oz cream of chicken soup

30 oz chicken broth (feel free to sub with 30oz of water and bullion)

8 oz room temp cream cheese (regular or fat free it will still taste the same in the soup)

2 lbs diced or shredded potatoes (frozen is fine to use)


1. Throw everything into the crock pot except the cream cheese. Let it go on low 6 to 8 hours or until the potatoes are tender.

2. Before serving, add the cream cheese and stir until it's completely mixed in.

3. Garnish with whatever you like.

Bon Appetit!

Go To Top