
This Crock Pot Crack Potato Soup is a creamy, cheesy, and comforting dish that will become a staple in your weekly meal rotation. Made with tender potatoes, creamy cheese, bacon, and a few simple ingredients, this soup is packed with flavor and easy to make. Simply throw everything in your slow cooker, and let it cook while you relax. Perfect for cold weather or anytime you’re craving a hearty, comforting bowl of soup!
Ingredients:
- 6 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz (226g) cream cheese, softened and cubed
- 2 cups (240g) shredded cheddar cheese
- 1 cup (240ml) heavy cream
- 6 slices cooked bacon, crumbled
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions:
- Prepare the Crock Pot:
- Add the diced potatoes, chopped onion, minced garlic, chicken broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Cook the Soup:
- Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours, or until the potatoes are tender.
- Mash the Potatoes:
- Once the potatoes are cooked, use a potato masher or fork to mash some of the potatoes in the soup, leaving some larger chunks for texture. If you prefer a smoother soup, you can mash it more thoroughly or use an immersion blender.
- Add the Cream Cheese:
- Stir in the cubed cream cheese and continue to cook for an additional 15-20 minutes, allowing it to melt and create a creamy texture.
- Stir in the Cheese:
- Once the cream cheese has melted, stir in the shredded cheddar cheese and heavy cream. Let the soup cook for another 10 minutes until the cheese is melted and the soup is creamy.
- Garnish and Serve:
- Ladle the soup into bowls and top with crumbled bacon and chopped green onions, if desired.
Nutrition (per serving) (Approx. 6 servings):
- Calories: 420
- Carbohydrates: 35g
- Protein: 14g
- Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 940mg
- Sugar: 3g
- Fiber: 4g
Tips for the Best Crack Potato Soup
- Use Different Cheeses: If you want to mix up the flavor, try using a combination of cheddar and Monterey Jack cheese for a slightly different taste.
- Make It Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup for a spicy kick.
- Add More Toppings: Serve the soup with sour cream, shredded cheese, or even extra crumbled bacon for added texture and flavor.
- Make It Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth to make a vegetarian version of this soup.
- Freezer-Friendly: This soup freezes well! Allow it to cool completely, then store it in an airtight container for up to 3 months. To reheat, simply heat it in the microwave or on the stovetop.
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