Crock Pot Crack Potato Soup
A warm and creamy potato soup filled with savory bacon and rich cheese, perfect for cozy dinners.
Ingredients
Main Ingredients
- 6 medium medium potatoes, peeled and diced Choose russets for creaminess or goldens for sweetness.
- 1 cup diced bacon For that essential savory kick; turkey bacon is a great substitute if you prefer.
- 1 medium onion, chopped Adds a sweet, aromatic base.
- 2 cloves garlic, minced Fresh garlic for depth and warmth.
- 4 cups chicken or vegetable broth Homemade stock is great, but good quality store-bought works in a pinch.
- 1 cup heavy cream For that rich, luxurious finish; feel free to swap in half-and-half for a lighter option.
- 1 cup shredded cheddar cheese Sharp cheddar will elevate the flavor; you could also use a dairy-free cheese for a vegan adaptation.
- to taste Salt and pepper Essential for building flavor; fresh herbs can add an extra level of brightness.
Instructions
Preparation
- Begin by peeling and dicing the potatoes and chopping the onion.
Cooking
- In a skillet over medium heat, cook the diced bacon until crispy. Remove from heat and set aside.
- Add the diced potatoes, cooked bacon, onion, garlic, and broth to the Crock Pot. Stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream and shredded cheese.
- Season with salt and pepper as desired.
- Ladle the soup into bowls, garnishing with extra cheese, crumbled bacon, or chives if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze in a freezer-safe container. To reheat, warm on the stove, adding broth or cream as needed.