Description
This Crock Pot Crack Potato Soup is a comforting and creamy meal perfect for chilly days. Made with tender diced potatoes, cream cheese, chicken broth, and flavorful bacon, it’s slow-cooked to perfection for a rich and hearty texture. Topped with shredded cheddar cheese and green onions, this easy-to-make soup is a delicious way to warm up any table.
Ingredients
Scale
Soup Base
- 6 cups diced potatoes (about 4-5 medium potatoes, peeled)
- 1 can (15 oz) cream of chicken soup (or gluten-free version)
- 1 package (8 oz) cream cheese, cubed
- 4 cups chicken broth
- 1/2 cup milk or heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
Add-ins & Garnish
- 1/2 cup cooked bacon, crumbled (plus more for garnish)
- 1 1/2 cups shredded cheddar cheese (plus more for topping)
- 1/4 cup sliced green onions (for garnish)
Instructions
- Prepare Ingredients: Dice the potatoes into small, bite-sized pieces. Cube the cream cheese. Set aside the cooked and crumbled bacon and shredded cheddar cheese for later use.
- Combine Ingredients in Crock Pot: In the Crock Pot, add the diced potatoes, cream of chicken soup, cream cheese cubes, chicken broth, milk or heavy cream, garlic powder, onion powder, salt, and pepper. Stir everything until well combined to ensure even flavor distribution.
- Cook the Soup: Cover the Crock Pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until potatoes are tender and soup is hot. Stir occasionally if possible to help blend ingredients together.
- Mash Potatoes Slightly: Once potatoes are tender, use a potato masher or fork to gently mash some of the potatoes while leaving chunks intact. This will thicken the soup and enhance its creamy texture.
- Add Cheese and Bacon: Stir in the shredded cheddar cheese and crumbled bacon. Continue stirring until the cheese melts smoothly into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra shredded cheese, additional bacon, and sliced green onions. Serve hot and enjoy the comforting flavors.
Notes
- You can substitute cream of chicken soup with a gluten-free version if needed.
- For a richer soup, use heavy cream instead of milk.
- Adjust salt according to taste, especially if using salty bacon.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For extra creaminess, blend a portion of the soup after cooking and mix back in.
- To make this recipe vegetarian, substitute chicken broth with vegetable broth and use vegetarian cream of mushroom soup.