Crock Pot Crack Potato Soup
A heartwarming and creamy potato soup made in the Crock Pot, featuring potatoes, cheddar cheese, bacon, and green onions for a comforting meal.
Ingredients
Main Ingredients
- 5 large russet potatoes (peeled and diced) the star of the show for that classic potato flavor
- 1 medium onion (chopped) adds depth and sweetness
- 3 cloves of garlic (minced) fresh garlic for depth is always a winner!
- 4 cups chicken broth use homemade or store-bought for convenience
- 8 ounces cream cheese (cubed) brings creaminess to the soup
- 1 cup sharp cheddar cheese (shredded) for that gooey, cheesy goodness
- ½ cup cooked bacon (crumbled) for a smoky, savory crunch; feel free to use turkey bacon for a healthier twist
- 1 cup green onions (sliced) brightens the flavor and adds color
- Salt and pepper (to taste) essential for enhancing the overall flavor
Optional Toppings
- additional bacon
- cheese
- chopped parsley
- sour cream
Instructions
Preparation
- Gather all your ingredients. Dice the potatoes into bite-sized pieces, chop the onion, and mince the garlic.
- Place the diced potatoes, chopped onion, minced garlic, and chicken broth into the Crock Pot. Stir gently to mix it all together.
Cooking
- Set your Crock Pot to low and let it work its magic for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the cubed cream cheese, allowing it to melt and incorporate into the soup.
- For a creamy texture, mash some of the potatoes against the side of the pot with a fork or potato masher.
- Stir in the shredded cheddar cheese and crumbled bacon just before serving.
Serving
- Ladle the soup into bowls and top with sliced green onions and any additional toppings of your choice.
Notes
Healthier Swaps: Use Greek yogurt instead of cream cheese or low-fat cheese for a lighter version. Seasonal Variations: Add a pinch of nutmeg in autumn or roasted corn in summer. Add Veggies: Carrots or celery can be added for extra flavor and nutrition.