Crockpot Baked Potato Soup Recipe

I have been in search of some great new crockpot recipes to add to my list of regulars. I’ve been getting a little tired of the same few recipes over and over. After scouring a few of my favorite sites, I’ve come across a few recipes that will make a nice change from the same old, same old.

This particular crockpot recipe is pretty easy and contains everything my family loves. It is a real hearty American soup. What could be better than cheese, potatoes and bacon? In my family’s opinion, nothing, unless you threw a nice slab of prime rib on the plate to go with it. Just in case you don’t feel like spending $7 per pound on prime rib, this recipe makes a great substitute for an easy family dinner.

Crockpot Baked Potato Soup

5 pounds of potatoes

3 cups water

6 cubes chicken bouillon

2 cans cream of chicken soup

1/2 onion, diced

1/2 block of Velveeta

8 ounces cream cheese

4 ounces bacon bits

Rinse, peel and cube the potatoes. Toss the potatoes into the crockpot. Add the water, bouillon cubes, cream of chicken soup and onion. Salt and pepper the mix and then stir.

Cook on low for 6-8 hours.

Cube the cream cheese and the Velveeta. Thirty minutes before serving, add the cream cheese, Velveeta and the bacon bits.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.