Servings: 6-8
Prep Time: 15 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 15 minutes
Ingredients
- 4 large russet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (8 oz) block cream cheese, cubed
- 1 (32 oz) carton chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (180g) shredded sharp cheddar cheese
- 1/2 cup (50g) cooked and crumbled bacon (about 6-8 slices)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Chopped green onions (for garnish, optional)
- Extra bacon and cheese (for garnish, optional)
Instructions
- Prep the Ingredients:
- Cube the potatoes and chop the onion and garlic. You want everything to be bite-sized to make sure it cooks evenly in the Crock Pot.
- Load the Crock Pot:
- Add the cubed potatoes, diced onion, and minced garlic into the slow cooker.
- Drop in the cubed cream cheese—this is what makes the soup ultra creamy and dreamy!
- Pour in the chicken broth, heavy cream, and sprinkle in the onion powder, garlic powder, paprika, salt, and pepper. Stir it all together to combine.
- Cook the Soup:
- Cover the Crock Pot and cook on low for 4-6 hours, or until the potatoes are tender and easy to mash with a fork. You can also cook on high for 2-3 hours if you’re short on time!
- Mash It Up:
- Once the potatoes are soft, use a potato masher or an immersion blender to mash the potatoes right in the Crock Pot to your desired texture. If you want a chunkier soup, mash just a little; if you prefer it smooth, go ahead and mash it up more.
- Add the Good Stuff:
- Stir in the shredded cheddar cheese and crumbled bacon. Let the cheese melt into the soup, making it even more creamy and cheesy.
- Taste and adjust the seasoning with extra salt and pepper if needed.
- Garnish and Serve:
- Ladle the soup into bowls and garnish with extra bacon, cheese, and chopped green onions for a little pop of color and crunch.
Do’s and Don’ts
DO:
- Use a waxy potato (like russet) for a creamy texture. They break down nicely in the slow cooker!
- If you want your soup extra cheesy, go ahead and add more cheese to taste. It’s a crime not to.
DON’T:
- Skip the cream cheese. It’s the secret weapon for making the soup rich and velvety.
- Let the soup sit on “keep warm” for too long after it’s done—it’ll continue thickening and may become too dense.
Pro Tips:
- For an even richer flavor, swap out some of the chicken broth for milk or half-and-half.
- Feel free to add extra toppings like sour cream, chives, or even a drizzle of ranch dressing for some extra “crack” flavor!
This Crock Pot Crack Potato Soup is comfort food at its finest. It’s cheesy, creamy, and full of flavor that’s sure to be a crowd-pleaser! Whether you’re serving it for dinner or bringing it to a potluck, it’s the soup that always disappears first. 🥔🧀🥓
