Slow Cooker Potato Soup

From our Alaskan Kitchen

by Lynn

Potato soup is just good for the soul. Cold day, warm day… it simply doesn’t matter to us.

You don’t need the history of potato soup, for that matter, I don’t know the history of it, so here’s the recipe.

Please like and share because the internet gods will not approve of this short message!

Sourdough Bread and Potato Soup
Serves: 4 People Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 cups potatoes - peeled and diced
  • 4 cups of chicken broth
  • 1- 2 carrots diced
  • 1 onion diced
  • 1 stalk of celery (or a couple tablespoons of flakes)
  • 1 can of cream of chicken
  • 2 tablespoons of parsley
  • 1 tablespoon cajun seasoning
  • 1 tablespoon of black pepper
  • 1 tablespoon of minced garlic
  • salt to taste
  • 1 package of cream cheese (room temp)
  • 1 pound of bacon (diced up and cooked at the end)
  • Sharp cheddar cheese, grated
  • Sour Cream (optional topping)


  • Saute onion and celery.
  • Peel and dice potatoes.
  • In a 4-6 quart slow cooker, combine the potatoes, chicken broth, carrots, onion, celery, cream of chicken, parsley, cajun seasoning, black pepper, minced garlic and salt.
  • Cook on high 8 hours, or on low 4-5 hours or until the potatoes are all tender.
  • An hour or so before this pot of yumminess is done, add in the cream cheese.
  • Break out your mixer and mix until smooth. If you like a chunkier soup, use a potato masher.
  • Fry up your bacon and crumble it up.
  • Set it to the side with the cheddar and use them as toppings. Enjoy!


You can also make this on the stovetop in a dutch oven, which will cut your cooking time down to an hour or so.

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