Savor the Comfort of Crockpot Potato Soup

As the days grow shorter and the evenings cooler, there's nothing quite like a warm bowl of Crockpot Potato Soup to bring comfort to your table.

 

This hearty dish combines tender potatoes, savory bacon, and creamy cheese, all simmered to perfection in your slow cooker.

 

To prepare this delightful soup, you'll need the following ingredients:

 

Ingredients:

 

- 1 (30 oz) bag of frozen diced potatoes

 

- 1/2 cup finely chopped onion

 

- 1/4 cup chopped red bell pepper

 

- 1/4 cup chopped green bell pepper

 

- 3 cups chicken broth

 

- 1 (10.75 oz) can cream of chicken soup

 

- 2 bay leaves

 

- Salt and pepper to taste

 

- 1 lb bacon, cooked and diced

 

- 4 oz cream cheese, softened

 

Instructions:

 

1. In a 6-quart crockpot, layer the frozen diced potatoes, chopped onion, and both red and green bell peppers.

 

2. Pour in the chicken broth and stir to combine.

 

3. Add the cream of chicken soup and bay leaves, then season with salt and pepper.

 

4. Stir the mixture thoroughly to ensure all ingredients are well distributed.

 

5. Cover and cook on low for 6 hours, or until the potatoes are tender.

 

6. With 30 minutes remaining, add the softened and cubed cream cheese, stirring until fully incorporated.

 

7. Stir in the cooked and diced bacon.

 

8. Remove the bay leaves before serving.

 

This creamy and flavorful soup is perfect for those busy days when you want a satisfying meal without spending hours in the kitchen.

 

For a thinner consistency, you can add a little milk during the final 30 minutes of cooking.

 

Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, stirring often.

 

Additionally, this soup can be frozen for up to 2 months; simply thaw overnight in the refrigerator before reheating.

 

Enjoy this comforting Crockpot Potato Soup as the perfect antidote to a chilly evening.