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Crock Pot Crack Potato Soup

This rich and creamy soup combines potatoes, cheese, and bacon for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-5 medium russet potatoes, peeled and diced You can swap for Yukon Golds for a different flavor.
  • 1 small onion, finely diced Sauté before adding for extra flavor.
  • 2 cups chicken broth Use vegetable broth for a vegetarian version.
  • 1 cup shredded cheddar cheese
  • 1 cup cream cheese Adjust to your preferred creaminess.
  • 1 cup milk Adjust to your preferred creaminess.
  • 1/2 cup cooked bacon, crumbled Add jalapeños or chili flakes for heat.
  • Salt and pepper to taste
  • Chives for garnish

Method
 

Preparation
  1. Toss the diced potatoes and onion into the Crock Pot, then pour in the chicken broth.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
  3. Once cooked, mash some of the potatoes with a potato masher for a creamy texture, leaving some chunks for heartiness.
  4. Stir in the cream cheese and cheddar cheese until melted and fully incorporated.
  5. Mix in the milk and crumbled bacon, bringing everything together.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh chives.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.