Potato Soup with Cream Cheese recipe
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Ingredients
- 2 (14.5 ounce) cans chicken broth 4 cups cubed red potatoes ¼ cup minced onion ½ teaspoon garlic salt ½ teaspoon seasoned salt ½ teaspoon sea salt ½ teaspoon cayenne pepper ½ teaspoon dried basil ½ teaspoon dried parsley 1 (8 ounce) package cream cheese, softened 8 slices smoked bacon, cut into 1/4-inch strips
Nutrition Info
- 267.2 caloriescarbohydrate: 6.9 gcholesterol: 69 mgfat: 22.2 gfiber: 0.7 gprotein: 10.1 gsaturatedFat: 11.9 gservingSize: -sodium: 1616.8 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Potato Soup with Cream Cheese
Directions
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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.
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 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.