Crock Pot Crack Potato Soup
This creamy, cheesy, bacon-loaded potato soup is slow-cooked to perfection in your Crock Pot. A soul-warming comfort dish that lives up to its addictive name with minimal prep and maximum flavor.
Equipment
- Crock-Pot (slow cooker)
- Large skillet
- Spoon or spatula
Ingredients
- 6-8 medium russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream or Greek yogurt
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp paprika
- Optional toppings: shredded cheese, bacon bits, sour cream, chives, green onions
Instructions
- In a large skillet, cook bacon until crispy. Remove and crumble. Reserve 1 tablespoon of bacon grease.
- Sauté onion and garlic in reserved bacon grease until softened.
- Place potatoes, onion, and garlic in crock pot.
- Pour in chicken broth and season with salt, pepper, garlic powder, onion powder, and paprika.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until potatoes are tender.
- During last 30 minutes, stir in cream cheese and cheddar until smooth.
- Remove from heat and stir in sour cream or Greek yogurt.
- Top with crumbled bacon and desired toppings. Serve hot.
Notes
Use freshly shredded cheese for best melting results, and stir in cream cheese and sour cream only during the last 30 minutes to avoid curdling. Customize with your favorite toppings like green onions, extra cheese, or crumbled bacon.