This Crock Pot Crack Potato Soup is a warm hug in a bowl! It’s creamy, cheesy, and packed with crispy bacon and tasty potatoes. Perfect for chilly days!
Honestly, who can resist the combo of cream, cheese, and bacon? I like to add a sprinkle of green onions on top. It makes me feel fancy, even if I’m just in my PJs! 😂
Key Ingredients & Substitutions
Potatoes: I suggest using Russet or Yukon Gold potatoes. They’re both creamy when cooked. If you’re looking for a lower-carb option, cauliflower can be a great substitute! Just steam it separately and blend it into the soup for creaminess.
Bacon: You can swap out bacon for turkey bacon or even make it vegetarian by using crispy chickpeas for crunch. Personally, I love the flavor that bacon brings to this soup, but do what feels right for you!
Cream Cheese: If you’re looking for a lighter option, consider using Greek yogurt or a lower-fat cream cheese. Both options still add creaminess while cutting down on calories.
Sour Cream: Plain yogurt can also work well in place of sour cream for a tangy flavor. It’s a great way to lighten it up a bit too!
What’s the Best Way to Make Creamy Potato Soup?
For that perfect creamy texture in your potato soup, following a few key steps is essential. First off, make sure you’re using the right amount of liquid. Too much broth can lead to a watery soup, while too little can make it overly thick.
- Cook the potatoes until they’re very tender, around 6-8 hours on LOW in the crock pot. It helps them break down for a creamier result.
- Mash some of the potatoes right in the pot if you prefer a thicker consistency. This adds body without needing to add any thickeners.
- For a smooth finish, don’t forget to stir in the cream cheese and sour cream around the 30-minute mark. This allows it to fully blend in.
By following these tips, you’ll have a delightful bowl of creamy soup every time!
Crock Pot Crack Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 6 slices bacon, cooked and crumbled (reserve some for garnish)
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley (optional)
- 8 oz cream cheese, softened and cut into cubes
- 1 cup sour cream (plus extra for topping)
- 1/2 cup half & half or heavy cream
- 1/2 cup chopped green onions (plus extra for garnish)
For the Topping:
- 1 cup shredded cheddar cheese (plus extra for garnish)
- Reserved crumbled bacon
- Extra chopped green onions
How Much Time Will You Need?
This hearty soup takes about 30 minutes of prep time and 6-8 hours in the crock pot on LOW. Perfect for making in the morning and enjoying a warm meal in the evening!
Step-by-Step Instructions:
1. Prep the Ingredients:
Start by peeling and dicing the potatoes into small cubes. This ensures they cook evenly and become tender. Cook the bacon until crispy, then crumble it—make sure to save a little for garnish later!
2. Layer the Ingredients in the Crock Pot:
Place the diced potatoes in the bottom of your crock pot. Next, add the chopped onion, minced garlic, crumbled bacon (saving some for later), salt, black pepper, and dried parsley. Pour the chicken broth over everything, and then give it a gentle stir to combine.
3. Cooking Time:
Cover the crock pot and cook on LOW for about 6-8 hours or until the potatoes are tender. This slow cooking time will help all the flavors meld beautifully!
4. Add the Creamy Ingredients:
About 30 minutes before serving, it’s time to jazz up your soup! Add the softened cream cheese, shredded cheddar cheese, sour cream, half & half (or heavy cream), and chopped green onions into the crock pot. Stir it all well until the cheeses melt and create a creamy texture.
5. Final Touches:
If you like your soup slightly thicker, take a potato masher and mash some of the potatoes right in the pot — just stir afterwards to mix everything together nicely.
6. Serve it Up:
Before serving, taste the soup and adjust the seasoning with more salt and pepper if desired. Spoon the warm soup into bowls and garnish with the reserved crumbled bacon, extra cheddar cheese, chopped green onions, and a dollop of sour cream on top. Enjoy this cozy and delightful meal with family or friends!
This soup is sure to be a hit with its creamy texture, delicious flavors, and comforting warmth. Enjoy every spoonful of this crowd-pleaser!
Can I Use Frozen Potatoes for This Soup?
While fresh potatoes yield the best texture and flavor, you can use frozen diced potatoes if you’re in a pinch. Just be aware that the texture may be slightly different, and it might take a bit longer for the soup to thicken.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply replace the chicken broth with vegetable broth and omit the bacon. You might consider adding some smoked paprika for a smoky flavor that mimics the taste of bacon.
How Long Will Leftovers Keep?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Make sure to reheat it gently on the stovetop or in the microwave, stirring occasionally to maintain that creamy texture!
Can I Freeze Crack Potato Soup?
Yes, you can freeze this soup! Just let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and then warm it up on the stove, stirring to reincorporate the creaminess.
