Alright, so a bunch of you have been asking about this crockpot potato soup with cream cheese I make. It’s really nothing fancy, just good, simple food. I see all these complicated recipes online, and honestly, who has the time for all that? Not me, that’s for sure.
My Go-To Method
So, here’s how I do it. It’s more of a guideline, really. I’m not about precise measurements unless I absolutely have to be. Cooking should be relaxing, right?
First off, I grab about, oh, say 5 or 6 medium potatoes. Russets work great ’cause they get nice and soft. I give ’em a quick wash – don’t even bother peeling them most of the time. A little bit of skin adds character, I think. Then I just chop them up into chunks. Doesn’t have to be pretty. Big, small, whatever. Into the crockpot they go.
Next, an onion. I usually use a regular yellow one. Chop that up too, not too fine. If I have a couple of sad-looking carrots or celery stalks in the fridge, I might chop those up and toss them in as well. Waste not, want not, you know? Sometimes I add a clove or two of garlic, just roughly minced.
Then I pour in enough chicken broth to just about cover everything. Sometimes I use vegetable broth if that’s what I have. I sprinkle in some salt and pepper. If I’m feeling a bit adventurous, maybe a pinch of dried thyme or a bay leaf. But honestly, salt and pepper are usually enough.
I put the lid on the crockpot, turn it on low, and just walk away. For like, 6 to 8 hours. Or high for 3 to 4 hours if I’m in a hurry. You’ll know it’s ready when the potatoes are super tender, like you can easily mash ’em with a fork.
The Cream Cheese Magic
Okay, here’s the part that makes it extra good: the cream cheese. Once the potatoes are soft, I take out about a cup of the hot broth. Then I cut up a block of cream cheese – the regular 8-ounce kind – into cubes. I plop those cubes into the hot broth and whisk it until it’s all smooth and melted. If you just throw the cold cream cheese straight into the pot, it can get clumpy, and nobody wants that.
I pour that creamy broth mixture back into the crockpot. Then, I usually use a potato masher and just mash some of the potatoes right in the pot. Not all of them, ’cause I like some chunks, but mashing some makes the soup thicker and creamier. If you like it super smooth, you could use an immersion blender, but that’s more washing up, so I usually just stick with the masher.
I give it a good stir, taste it, and add more salt or pepper if it needs it. Sometimes, if I have some cooked bacon crumbled up, I’ll stir that in, or some shredded cheddar cheese. Green onions on top are nice too. But even plain, it’s just comforting.
Why I Stick to Simple
I remember one time, years ago, I tried to make some fancy seafood chowder for a dinner party. The recipe had like 20 ingredients, cost a fortune, and took me all afternoon. I was so stressed out, juggling all these different steps, and in the end, it was just… okay. Nothing special. Everyone was polite, but I knew it wasn’t my best work, and I was exhausted.
The next week, I was just craving something easy and comforting, so I threw together a potato soup much like this one, using what I had. No pressure, no fancy techniques. And you know what? It was delicious. My family loved it. It made me realize that good food doesn’t have to be complicated or stressful. Sometimes the simplest things, made with a bit of care, are the best.
So yeah, that’s my crockpot potato soup. It’s not going to win any culinary awards, but it’s easy, it’s filling, and it always hits the spot. Give it a try if you’re looking for something straightforward and tasty.
