Ingredients
Equipment
Method
- Begin by peeling and dicing your Yukon Gold potatoes into uniform ½-inch cubes. This ensures they cook evenly in the slow cooker. Finely chop your yellow onion and mince the garlic cloves.2 pounds Yukon Gold potatoes, 1 large yellow onion, 2 cloves garlic
- In a skillet, heat the reserved 2 tablespoons of bacon grease over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step builds a deeper flavor base for your soup.1 pound bacon, 1 large yellow onion, 2 cloves garlic
- Place the diced potatoes into the bottom of your slow cooker. Add the sautéed onions and garlic (or if choosing to skip sautéing, add them raw). Pour in the chicken broth.2 pounds Yukon Gold potatoes, 1 large yellow onion, 2 cloves garlic, 4 cups chicken broth
- Cover the crock pot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes are fork-tender. The exact time will depend on your slow cooker.
- Once the potatoes are tender, remove about 1 cup of the cooked potatoes and liquid from the crock pot and transfer them to a blender or food processor. Blend until smooth, then return the puréed mixture back to the crock pot. This helps to thicken the soup naturally.
- Stir in the cubed cream cheese, milk, and shredded cheddar cheese. Stir frequently until the cheeses are fully melted and the soup is smooth and creamy.8 ounces cream cheese, 2 cups milk, ½ cup shredded cheddar cheese
- Stir in about ¾ of the cooked, crumbled bacon. Season the soup with salt and black pepper to your taste. Remember that the bacon and broth can add saltiness, so taste before adding too much.1 pound bacon, to taste Salt, to taste Black pepper
- If your soup seems too thick, you can add a little more milk or broth until it reaches your desired consistency. Let the soup simmer gently (off the heat or on the warm setting if your crock pot has one) for about 10-15 minutes to allow the flavors to meld.2 cups milk, 4 cups chicken broth
- Ladle the hot soup into bowls. Top each serving with the remaining crispy bacon, a dollop of sour cream, and a sprinkle of fresh chives for a burst of freshness and color.1 pound bacon, ¼ cup sour cream, 2 tablespoons chopped fresh chives
Notes
To store your delicious Creamy Crock Pot Crack Potato Soup, let it cool completely before transferring it to an airtight container. Refrigerated, the soup will stay fresh for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
When reheating, gently heat the soup on the stovetop over medium-low heat, stirring frequently, until warmed through. If the soup has thickened significantly during storage, you can add a splash of milk or chicken broth to achieve your desired consistency. For frozen soup, thaw it overnight in the refrigerator before reheating. Avoid reheating in the microwave if possible, as it can sometimes affect the texture of creamy soups.