This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma.
Have extended family and guests? Simply double the quantity of each item. It's that easy!
I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Ingredients
- chicken broth: 2 cans (14.5 ounce cans)
- red potatoes: 4 cups (cubed)
- onion: 0.25 cup (minced)
- garlic salt: 0.5 tsp
- seasoned salt: 0.5 tsp
- sea salt: 0.5 tsp
- cayenne pepper: 0.5 tsp
- basil: 0.5 tsp (dried)
- parsley: 0.5 tsp (dried)
- cream cheese: 1 pack (8 ounce pack, softened)
- slices smoked bacon: 8 piece (cut into 1/4 inch strips)
Metric Conversion
Stages of cooking
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Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
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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.
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Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
