Crock Pot Crack Potato Soup
This creamy and flavorful Crock Pot Crack Potato Soup combines tender potatoes with the savory taste of bacon, cheese, and green onions. Perfect for chilly days, this hearty soup is easy to make and will warm you from the inside out.
Equipment
- 1 Crock Pot (slow cooker)
- 1 Large cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Mixing spoon
Ingredients
- 6 medium potatoes, peeled and diced
- 1 medium onion, diced
- 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 8 slices bacon, cooked and crumbled Can be omitted for a vegetarian version.
- 1 cup shredded cheddar cheese Reserve half for topping.
- 1 cup heavy cream Can be substituted with milk for a lighter version.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- ΒΌ cup sliced green onions For garnish.
Instructions
- Begin by peeling and dicing the potatoes into small, even chunks. Dice the onion as well.
- In the crock pot, add the diced potatoes, diced onion, and chicken broth. Stir to combine.
- Sprinkle in the garlic powder, onion powder, and season with salt and pepper according to your taste.
- Cover and cook on low for about 6 hours, or until the potatoes are tender.
- Once cooked, use a potato masher or fork to partially mash the potatoes in the soup for a creamy texture, leaving some chunks for a rustic feel.
- Stir in the heavy cream and crumbled bacon, and allow to cook for an additional 15-30 minutes on low.
- Before serving, mix in half of the shredded cheddar cheese until melted and creamy. Reserve the rest for topping.
- Serve hot, garnished with the remaining cheddar cheese and sliced green onions.
Notes
For a lighter version, you can substitute the heavy cream with milk.
To make it vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
This soup can be frozen for up to 3 months; reheat on the stove before serving.