Crock Pot Crack Potato Soup
A creamy and hearty potato soup made in a crock pot, perfect for warming you up on cold days.
Ingredients
Main ingredients
- 4 cups diced Yukon Gold or Russet potatoes Cut into small cubes for even cooking.
- 6 slices thick-cut bacon Cooked until crispy.
- 1 cup sharp cheddar cheese, shredded Add more for topping if desired.
- 8 oz cream cheese Helps to achieve a creamy texture.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 4 cups chicken broth Needed to cover the ingredients.
- 1 bunch green onions, chopped Adds a fresh flavor.
Seasonings
- 1 teaspoon garlic powder Adjust to taste.
- 1 teaspoon onion powder Adjust to taste.
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
Instructions
Preparation
- Chop the potatoes into small cubes (about 1-inch).
- In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving some fat in the pan.
- In the same skillet, sauté diced onions in the bacon fat until translucent.
Cooking
- Place the diced potatoes in the bottom of your crock pot.
- Layer the cooked bacon and sautéed onions on top of the potatoes.
- Pour in the chicken broth until the ingredients are just covered.
- Add garlic powder, onion powder, salt, and pepper to taste.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
Creaminess
- Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Stir in cream cheese and heavy cream until fully incorporated.
Final Touches
- Stir in shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with crispy bacon bits, chopped green onions, and additional cheese if desired.
Notes
For variations, try adding sour cream for a loaded baked potato twist, or use jalapeños for a spicy version. Keep fresh herbs over dried for best flavor.