Crock Pot Crack Potato Soup
A heartwarming creamy potato soup made with rich flavors and textures, perfect for any occasion.
Ingredients
For the Soup Base
- 6 medium medium potatoes, diced (Russet or Yukon Gold work best for creaminess)
- 1 cup diced onion (for that aromatic base)
- 1 cup chopped celery (adds a gentle crunch)
- 4 cloves fresh garlic, minced (for depth and warmth)
- 4 cups chicken or vegetable broth (the flavor foundation)
- 8 oz cream cheese (the secret to that velvety texture)
- 1 cup shredded cheddar cheese (because cheese makes everything better)
- 1 cup cooked bacon, crumbled (an absolute necessity for flavor)
- Salt and pepper to taste
- Chopped green onions (for garnish)
- Optional: Greek yogurt or sour cream for topping
Instructions
Preparation
- Dice the potatoes, onion, and celery. Don’t worry about being perfect; a rustic cut adds charm to your soup.
- In your crock pot, add the diced potatoes first, followed by the onions and celery.
- Sprinkle the minced garlic over the veggies for an extra aromatic touch.
- Carefully add the chicken or vegetable broth. This is where your soup starts to transform!
- Place chunks of cream cheese right on top. It will melt beautifully during cooking and create that rich, creamy texture.
- Add salt and pepper to taste. Remember, you can adjust this later, too.
Cooking
- Cover your crock pot and set it to cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, stir in the cheddar cheese until melted, followed by crumbled bacon. Taste and adjust seasonings if desired.
- Once ready, ladle into bowls, top with green onions, and a dollop of Greek yogurt or sour cream if you’d like.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or microwave, adding broth or water if needed.