This Crock Pot Crack Potato Soup is a warm hug in a bowl! Packed with creamy potatoes, crispy bacon, cheese, and green onions, it’s super comforting and simple to make.
Honestly, who can resist the combo of potatoes and bacon? Every spoonful is a delight. It’s perfect for chilly nights or whenever you need some cozy food! 🥔❤️
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamy texture. If you’re in a pinch, Yukon Gold potatoes are a good alternative and add a buttery flavor.
Bacon: I love using thick-cut bacon for the extra chew and flavor. If you’re looking for a healthier option, turkey bacon can work, though it won’t have the same richness.
Cheddar Cheese: Sharp cheddar is my favorite for a stronger flavor. For a lighter option, you can try reduced-fat cheese, but it may not melt as well. If you like a twist, incorporate gouda or pepper jack cheese!
Sour Cream: Greek yogurt can be a great substitute if you want a tangy flavor and fewer calories. You can use regular or light sour cream; either works fine.
Heavy Cream: For a lighter version, you can swap it with milk or unsweetened almond milk. Just keep in mind that your soup may be less creamy.
How Can I Make Sure My Potatoes Are Perfectly Cooked?
Cooking the potatoes correctly is key to getting that smooth and creamy texture. Cut the potatoes into evenly sized pieces so they cook evenly. Here’s how to get them just right:
- After adding them to the crock pot, make sure they’re submerged in the broth for even cooking.
- If using the high setting, check them after 3 hours; they should be tender but not falling apart.
- Stir periodically if possible, as this helps them cook uniformly and mix the flavors.
If they’re done, they should easily crumble when mashed with a fork. Enjoy the process and the delicious smell wafting through your kitchen!
Crock Pot Crack Potato Soup
Ingredients:
- 5-6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cups chicken broth (low sodium preferred)
- 1 1/2 cups cooked and crumbled bacon (reserve some for garnish)
- 1 1/2 cups shredded cheddar cheese (plus more for garnish)
- 1 cup sour cream
- 1 (8 oz) package cream cheese, softened and cubed
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley or fresh chives, chopped (for garnish)
- Optional: Green onions or chives for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, followed by 6-7 hours on low or 3-4 hours on high in the crock pot. After cooking, you’ll want to spend just a few minutes finishing touches before serving, making it a total of about 7-8 hours from start to delicious finish!
Step-by-Step Instructions:
1. Prepare the Base Ingredients:
Start by placing the diced potatoes and chopped onion at the bottom of your 6-quart crock pot. These will form the heart of your soup!
2. Add the Broth and Seasonings:
Pour the chicken broth over the potatoes and onions. Next, sprinkle in the minced garlic, salt, and pepper. Give everything a gentle stir to combine the flavors.
3. Cook Until Tender:
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. This is when all those yummy flavors will blend together beautifully!
4. Mix in the Creaminess:
Once the potatoes are cooked and tender, it’s time to add the creaminess! Add the softened cream cheese, sour cream, and crumbled bacon to the crock pot. Toss in the shredded cheddar cheese as well. Stir gently until the cheeses are melted and everything is creamy and luscious.
5. Finish with Heavy Cream:
Now, slowly stir in the heavy cream or half-and-half to achieve your desired soup consistency. This will make your soup wonderfully rich and smooth.
6. Taste & Adjust:
Give your soup a taste! Feel free to adjust the seasoning with more salt or pepper to suit your taste. That’s the beauty of homemade soup—it’s all about your preferences!
7. Serve and Enjoy:
Serve the soup hot, and don’t forget to top it with the reserved bacon, extra shredded cheddar cheese, and chopped chives or parsley for a burst of color and flavor. Enjoy your cozy, delicious meal!
This soup is thick, creamy, and packed with that “crack” addictive flavor from the bacon and cheese. Perfect for any occasion or just a cozy night in! 🥔❤️
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes give a creamy texture, Yukon Gold potatoes work well too and add a nice buttery flavor. Just ensure they are cut into uniform pieces for even cooking.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can add some smoked paprika for a hint of smokiness and flavor!
Can I Freeze Leftover Soup?
Yes, you can freeze leftover soup! Just allow it to cool completely, then transfer it to airtight containers or freezer bags. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove.
What If I Don’t Have a Slow Cooker?
No worries! You can cook this soup on the stovetop. Just bring the broth and potatoes to a boil in a large pot, then reduce heat and simmer until the potatoes are tender. Follow the rest of the steps as usual!
