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Philadelphia Cream Cheese Loaded Potato Soup
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Philadelphia Cream Cheese Loaded Potato Soup

5 Hours
5 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
large 4 to 6 potatoes, peeled and cut into cubes
1 large onion, diced
Salt and pepper (for taste)
1 can (49.5 oz.) can chicken broth (the less you use the thicker)
1 tsp minced garlic
1/4 cup butter
1 cup cream (half-and-half)
16 oz Philadelphia Cream Cheese
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Let's Make It
1
Toppings:
2
Chopped cooked Oscar Mayer Bacon
3
Chives
4
Shredded sharp cheddar cheese
5
Step One:
6
Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
7
Step Two:
8
Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
9
Step Three:
10
Serve and add toppings.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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