Crock Pot Crack Potato Soup
This creamy, dreamy Crock Pot Crack Potato Soup is a family-friendly comfort food that comes together effortlessly while you handle other household tasks.
Ingredients
Main Ingredients
- 6 medium-sized russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 32 oz chicken broth (or vegetable broth)
- 8 oz cream cheese, softened For a lighter option, use reduced-fat or Greek yogurt.
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled (plus extra for topping)
- Salt and pepper to taste
- Optional: sliced green onions and sour cream for serving
Instructions
Preparation
- Peel and dice your russet potatoes into bite-size cubes for even cooking.
- Add the chopped onion and minced garlic into the crock pot with the potatoes.
- Pour in the chicken or vegetable broth, ensuring the potatoes are fully covered.
- Sprinkle salt and pepper according to your taste preferences.
Cooking
- Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Once cooked, use an immersion blender to puree the soup to your desired consistency. If you love chunky soup, blend only half of it.
- Stir in the softened cream cheese until fully incorporated, followed by the shredded cheddar cheese and crumbled bacon.
- Let the soup warm for an additional 30 minutes on low, stirring occasionally until all the cheese is melted and gooey.
Serving
- Ladle the soup into bowls and top it with extra crumbled bacon, green onions, and a dollop of sour cream if desired.
Notes
For a creamier soup, let the cream cheese sit out to soften for quicker blending. Store leftovers in an airtight container in the fridge for up to 3-4 days.