The Ultimate Creamy Potato Soup Sugar Spun Run Cover and cook until potatoes are tender on low, 6 to 8 hours, or on high, 4 to 6 hours. 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. meanwhile, place bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly. Directions. melt butter in a dutch oven over medium high heat. add onion; cook and stir until tender, 5 minutes. add potatoes and water; bring to a boil. reduce heat; cover and simmer until potatoes are tender, 15 minutes. stir in the milk, soup, garlic salt and pepper; heat until warmed through.
Creamy Cheese Potato Soup Recipe Tastefully Vikkie Add the onions and garlic and saute until onions have softened. stir in season salt and pepper. add chicken broth, potatoes and bay leaves and bring to boil. simmer until potatoes are just tender. discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup. reduce heat to medium low and add the cream cheese. Add veggies and broth to pot: combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. bring to boil: cover pot and bring to a boil over medium high heat (it will take about 10 minutes to reach a boil). Melt butter in a large saucepan over medium heat. add onion; sauté 3 minutes. add garlic; sauté 2 minutes. add potatoes and broth; bring to a boil. reduce heat; simmer 12 to 14 minutes or until vegetables are tender. transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Whisk – slowly add chicken broth, whisking constantly with a large whisk to make a slurry. bring to a boil. prepare potatoes – peel and cut potatoes into 1″ cubes. add diced potatoes to the pot and reduce to medium heat. simmer potatoes for 10 12 minutes or until potatoes are fork tender, stirring often.
Creamy Potato Soup With Bacon And Cheddar Peas And Crayons Melt butter in a large saucepan over medium heat. add onion; sauté 3 minutes. add garlic; sauté 2 minutes. add potatoes and broth; bring to a boil. reduce heat; simmer 12 to 14 minutes or until vegetables are tender. transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Whisk – slowly add chicken broth, whisking constantly with a large whisk to make a slurry. bring to a boil. prepare potatoes – peel and cut potatoes into 1″ cubes. add diced potatoes to the pot and reduce to medium heat. simmer potatoes for 10 12 minutes or until potatoes are fork tender, stirring often. Allow the soup to cool completely. this way any residual heat won’t get trapped in the container creating too much moisture. transfer the soup to freezer bags or freezer safe containers and keep the leftover potato soup recipe with cream cheese frozen for up to 2 months. thaw in the fridge before reheating. Cover and cook on low for 6 8 hours or high for 3 4 hours until the potatoes are tender. stir in the cheese until melted. mix the flour with milk until mostly dissolved in a separate bowl, then stir into the soup. cover and cook on high for another 15 30 minutes until the soup has thickened. garnish and serve.
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