This Crock Pot Crack Potato Soup is a ridiculously easy and incredibly delicious recipe that will become a fast favorite for busy weeknights. Get ready to experience pure comfort in a bowl with minimal effort, making it a perfect choice for both novice and experienced cooks.
Key Ingredients for Crock Pot Crack Potato Soup
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 pound bacon, chopped into 1/2-inch pieces
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package cream cheese, softened and cut into cubes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Optional toppings: additional shredded cheddar cheese, chopped cooked bacon, chopped chives or green onions, a dollop of sour cream
How to Make Crock Pot Crack Potato Soup
This Crock Pot Crack Potato Soup is the epitome of effortless comfort food, delivering a rich, creamy, and deeply satisfying flavor with an incredibly simple prep. The slow cooker does all the heavy lifting, allowing you to come home to a bubbling pot of deliciousness. With a remarkably short active preparation time of around 20 minutes, this recipe is designed for maximum flavor and minimal stress, promising a truly mouthwatering experience.
Step-by-Step Instructions
- Sauté the Bacon and Onion: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain it on paper towels, reserving about 2 tablespoons of bacon grease in the skillet. Add the chopped onion to the skillet with the reserved bacon grease and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in the Slow Cooker: Transfer the sautéed onion and garlic mixture to your slow cooker. Add the diced potatoes, chicken broth, salt, pepper, dried parsley, and dried thyme to the slow cooker. Stir everything together to combine.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the potatoes are fork-tender.
- Add Creamy Goodness: Once the potatoes are tender, stir in the softened cream cheese cubes and shredded cheddar cheese. Stir until the cheeses are completely melted and the soup is smooth and creamy.
- Finish and Serve: Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the Crock Pot Crack Potato Soup into bowls and serve immediately, garnished with your favorite toppings like extra cheddar cheese, chopped bacon, chives, or a dollop of sour cream.
Why You’ll Love This Crock Pot Crack Potato Soup
What truly sets this Crock Pot Crack Potato Soup apart is its unbelievably rich and creamy texture, achieved with the magic of cream cheese and cheddar, making it a decadent upgrade from a simple boiled potato soup. The allure of “crack” in its name comes from the irresistible combination of smoky bacon and perfectly seasoned potatoes, creating a flavor profile so addictive, you’ll find yourself reaching for seconds. Plus, the cost-effectiveness of making this restaurant-worthy soup at home means you can indulge in its comforting deliciousness without breaking the bank.
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This recipe is more than just a soup; it’s an experience of pure, unadulterated comfort that’s perfect for chilly evenings or when you need a hearty pick-me-up. The ease of using your slow cooker means you can enjoy a perfectly prepared meal with minimal intervention, leaving you more time to savor the moments rather than spend them in the kitchen. So go ahead, gather your ingredients, toss them in the slow cooker, and prepare to be amazed by this incredibly satisfying Crock Pot Crack Potato Soup – you won’t regret it!
Storing and Reheating Tips
Properly storing your Crock Pot Crack Potato Soup ensures you can enjoy its deliciousness for days to come. Once the soup has cooled slightly, transfer it to airtight containers. Refrigerated leftovers will stay fresh for up to 3-4 days. For longer storage, you can freeze the soup. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Frozen soup is best consumed within 2-3 months for optimal quality.
When it’s time to reheat your Crock Pot Crack Potato Soup, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. If the soup seems too thick after refrigerating or freezing, you can add a splash of milk, broth, or water to thin it out to your desired consistency. Avoid boiling the soup vigorously when reheating, as this can alter the texture of the creamy components.
Final Thoughts
This Crock Pot Crack Potato Soup truly embodies comfort in a bowl, offering an incredibly satisfying and easy-to-make meal. Give this recipe a try; you’ll be delighted by the rich flavors and the sheer simplicity of its preparation. It’s the perfect dish to warm you up and bring a smile to your face.
Crock Pot Crack Potato Soup
Ingredients
Equipment
Method
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain it on paper towels, reserving about 2 tablespoons of bacon grease in the skillet. Add the chopped onion to the skillet with the reserved bacon grease and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 pound bacon, 1 large yellow onion, 3 cloves garlic
- Transfer the sautéed onion and garlic mixture to your slow cooker. Add the diced potatoes, chicken broth, salt, pepper, dried parsley, and dried thyme to the slow cooker. Stir everything together to combine.2 pounds Yukon Gold potatoes, 4 cups chicken broth, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the potatoes are fork-tender.
- Once the potatoes are tender, stir in the softened cream cheese cubes and shredded cheddar cheese. Stir until the cheeses are completely melted and the soup is smooth and creamy.1 (8-ounce) package cream cheese, 1 cup shredded cheddar cheese
- Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the Crock Pot Crack Potato Soup into bowls and serve immediately, garnished with your favorite toppings like extra cheddar cheese, chopped bacon, chives, or a dollop of sour cream.1/2 cup sour cream, 1 teaspoon salt, 1 teaspoon black pepper, additional shredded cheddar cheese, chopped cooked bacon, chopped chives or green onions, a dollop of sour cream