Easiest Way to Make Quick Slow-cooker Potato Soup

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, slow-cooker potato soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Slow-cooker Potato Soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Slow-cooker Potato Soup is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook slow-cooker potato soup using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Slow-cooker Potato Soup:

1. Get 5 lb potatoes, scrubbed and diced to 1in pieces
2. Take 1 cup carrot, raw and finely diced
3. Prepare 1 cup celery, finely diced
4. Prepare 1 tbsp onion powder
5. Take 1 1/2 tsp garlic powder
6. Get 8 cup chicken stock
7. Make ready 2 1/2 lb diced ham or smoked pork picnic shoulder (bought precooked)
8. Get 1 can evaporated milk (12oz)
9. Get 2 cup dried potato flakes (instant mashed potatoes)
10. Prepare 1 packages cream cheese (8oz, softened)
11. Prepare 1 salt and pepper to taste

Steps to make Slow-cooker Potato Soup:

1. Add all ingredients except cream cheese, milk, and potato flakes to 7 qt crockpot. Cook on HIGH 4-5 hours until potatoes are fork tender. Add cream cheese, milk, and potato flakes. Stir to combine CAREFULLY , crock pot will be VERY FULL. Taste soup and add desired salt and pepper. Put lid back on pot and continue to cook on high for 20-30 minutes (this ensures the cream cheese breaks down completely). Stir and serve.
2. Notes : Easy with the salt as both the stock and ham will already be full of sodium. Potato flakes can be adjusted for desired consistancy. No, you don't peel the potatoes. To keep left overs and serve again, cool crock pot down at room temp and put in fridge overnight, an hour before serving heat on low. Do NOT leave on warm overnight or you'll just have a goopy pot of mashed potatoes.

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