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Crock Pot Crack Potato Soup

Crock Pot Crack Potato Soup

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.
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Prep Time 20 minutes
Cook Time 3 minutes
Active Prep Time 20 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large skillet
  • Slotted spoon
  • Paper towels
  • Slow Cooker

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat gently on the stovetop over low heat, adding a splash of milk, broth, or water if needed. Avoid boiling.