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Crock Pot Crack Potato Soup

A deliciously creamy and rich potato soup cooked in a Crock Pot, perfect for cozy nights and gatherings with family and friends.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5-6 medium medium potatoes (russet or Yukon gold, peeled and diced) For creamy texture.
  • 1 medium onion (diced) For aromatic warmth.
  • 3 cloves garlic (minced) Fresh garlic adds depth.
  • 4 cups chicken or vegetable broth Substitute with low-sodium for a healthier option.
  • 8 oz cream cheese For that creamy, decadent finish; can use reduced-fat cream cheese.
  • 1 cup sour cream Or Greek yogurt for a healthier twist.
  • 1 cup shredded cheddar cheese Because cheese makes everything better!
  • 1/2 cup crispy bacon bits Optional but highly recommended for crunch and flavor.
  • to taste salt and pepper Don’t forget to season!

Method
 

Preparation
  1. Start by peeling and dicing your potatoes into bite-sized pieces. Chop your onion and mince your garlic.
Combining Ingredients
  1. In your slow cooker, add the diced potatoes, onion, garlic, and broth.
  2. Sprinkle in salt and pepper, and give everything a gentle stir.
Cooking
  1. Cover and let the soup simmer on low for 6-8 hours until the potatoes are tender.
  2. In the last 30 minutes of cooking, add the cream cheese and let it melt.
Blending
  1. For a smooth consistency, use an immersion blender or transfer to a blender with caution.
Finishing Touches
  1. Stir in sour cream and cheddar cheese until smooth and creamy.
  2. Serve hot, topped with crispy bacon bits, more cheese, or green onions.

Notes

Leftovers can be stored in an airtight container for up to 4 days. Freeze portions for up to 3 months. Reheat gently.