Crock Pot Crack Potato Soup - Creamy and Comforting Recipe
Ingredients
- For the Soup:
- 8 meduim potatoes about 6 cups, peeled and diced
- 1 meduim onion diced
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 1 cup cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tbsp Optional: smoked paprika for extra depth
- For Toppings:
- Cooked and crumbled bacon
- Chopped green onions or chives
- Extra shredded cheddar cheese
- Sour cream
Instructions
Step 1: Prepare the Ingredients
- Peel and dice the potatoes into small, bite-sized cubes.
- Dice the onion and mince the garlic cloves for added flavor.
Step 2: Add Ingredients to the Slow Cooker
- In your Crock Pot, combine the diced potatoes, onion, minced garlic, and chicken broth.
- Season with salt, pepper, garlic powder, onion powder, and smoked paprika (optional).
- Stir everything to ensure the ingredients are evenly distributed.
Step 3: Cook the Soup
- Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and easy to mash.
Step 4: Add Creamy Ingredients
- Once the potatoes are fully cooked, add the softened cream cheese and sour cream to the slow cooker.
- Use a potato masher or immersion blender to blend the soup to your desired texture. For a chunky consistency, mash lightly. For a smoother texture, blend until creamy.
Step 5: Add the Cheese
- Stir in the shredded cheddar cheese and mix until it melts completely and is fully incorporated into the soup.
- Taste the soup and adjust the seasoning, adding more salt or pepper as needed.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Garnish with your favorite toppings, such as crispy bacon crumbles, extra shredded cheddar cheese, chopped green onions, or a dollop of sour cream.