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Crock Pot Crack Potato Soup is shown as the featured image, highlighting its creamy texture and delicious ingredients.

Best Crock Pot Crack Potato Soup

This creamy and comforting Crock Pot Crack Potato Soup is an addictive masterpiece made with simple ingredients. The slow cooker allows flavors to meld and deepen, while cream cheese and bacon add richness and savory notes. Perfect for a crowd, this recipe is sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs Russet potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth low sodium
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 lb bacon, cooked and crumbled reserve some for garnish
  • 1 cup shredded cheddar cheese reserve some for garnish
  • 1/2 cup chopped green onions for garnish
  • 2 tbsp butter
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1/4 tsp cayenne pepper optional, for a touch of heat

Equipment

  • Slow cooker
  • Large bowl
  • Chopping board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Immersion blender or regular blender
  • Large spoon or ladle

Method
 

  1. In a large slow cooker, combine the potatoes, onion, garlic, chicken broth, butter, salt, pepper, and optional cayenne pepper.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender.
  3. Once the potatoes are cooked, use an immersion blender to partially blend the soup. You can also use a regular blender, working in batches, but be very careful when blending hot liquids. Do not fill the blender more than 1/3 full and vent the lid.
  4. Stir in the softened cream cheese until completely melted and smooth.
  5. Remove the slow cooker from the heat source and stir in the sour cream.
  6. Add the crumbled bacon and shredded cheddar cheese, reserving some for garnish.
  7. Serve hot, garnished with additional bacon, cheddar cheese, and green onions.

Notes

Potato Prep is Key: Peel and cube the potatoes into uniform sizes for even cooking. Use low-sodium chicken broth to control the saltiness and allow the other flavors to shine. Embrace the Partial Blend: Use an immersion blender to partially blend the soup after the potatoes are cooked for the perfect texture. Dairy Last: Add the softened cream cheese and sour cream at the very end, after turning off the heat, to prevent curdling. Bacon Brilliance: Pre-cook the bacon to crispy perfection and add it to the soup at the end, reserving some for garnish. Taste and Adjust: Taste the soup and adjust the seasonings (salt, pepper, cayenne pepper) as needed. Don't be afraid to experiment with different herbs and spices. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.