If you’re craving something warm, creamy, and completely irresistible, look no further than this Crock Pot Crack Potato Soup. This soup is an absolute game-changer, full of hearty potatoes, crispy bacon, and a creamy, cheesy broth that will have you going back for seconds. The best part? It’s made in the slow cooker, so all you need to do is set it and forget it. It’s a cozy, comforting dish that’s perfect for chilly nights, family dinners, or when you just need some soul-soothing food.
Let me tell you—this soup is as comforting as a hug in a bowl. Every spoonful is packed with layers of flavor, from the crispy bacon to the creamy cheddar cheese and sour cream. If you’re looking for a recipe that will leave everyone at the table asking for the recipe, this is it.
Now, let’s get started on making this delicious Crock Pot Crack Potato Soup. Trust me, you’ll be so glad you did.
Ingredients
Before you start, gather these simple
Ingredients
. You probably have most of them in your kitchen already!
1 pound bacon, diced – Bacon makes everything better, doesn’t it? You’ll cook this up until it’s crispy, adding that savory flavor to your soup.
1 large onion, chopped – Sweet and savory, onions add depth to the soup.
2 cloves garlic, minced – The garlic will give the soup a fragrant, aromatic base that’ll have everyone asking what’s cooking.
2 pounds potatoes, peeled and cubed – Potatoes are the heart of this soup. They’ll get soft and tender, creating a creamy base that’s simply irresistible.
4 cups chicken broth – This is what brings everything together. The broth provides a savory, comforting flavor that enhances the potatoes and bacon.
1 cup heavy cream – Creaminess at its finest. This will make the soup smooth and velvety, giving it that luxurious texture.
1/2 cup grated cheddar cheese – Cheese is a must! The cheddar adds richness and that perfect cheesy pull when you stir it into the soup.
1/4 cup sour cream – Sour cream adds a little tang, balancing the richness of the cheese and cream.
1/4 teaspoon red pepper flakes (optional) – For a little kick! If you like a bit of heat, toss these in for an extra layer of flavor.
Salt and pepper – To taste. Don’t be shy with the seasoning—this is where you can really make the flavors pop!
Instructions
Now that you have all your
Ingredients
, let’s dive into the process of making this mouthwatering soup. Don’t worry—there’s nothing too complicated here, and the slow cooker does most of the work for you.
Step 1: Cook the Bacon
Start by cooking the bacon in a large pot or directly in the crockpot if your slow cooker allows. You want it to get nice and crispy. This will take about 8-10 minutes, depending on the heat. Once it’s done, use a slotted spoon to remove the bacon from the pot and set it aside. Don’t toss that bacon fat! You’ll use it later to cook your vegetables and give everything even more flavor.
Step 2: Sauté the Vegetables
Now it’s time to sauté the onion and garlic in the bacon fat. Add the chopped onion and minced garlic to the pot and cook them for about 3-5 minutes, or until the onion is soft and fragrant. This step really brings out the sweetness in the onion and makes the base of the soup so flavorful.
Step 3: Add Potatoes and Broth
Once your onions and garlic are soft and fragrant, add the peeled and cubed potatoes to the pot along with the chicken broth. Stir everything together, making sure the potatoes are coated in that delicious bacon fat and onion mixture. Now, let the magic happen. Set your slow cooker to low heat and cook the soup for 4-6 hours, or until the potatoes are nice and tender. This is when the slow cooker works its wonders, transforming those simple
Ingredients
into a rich and comforting soup.
Step 4: Blend the Soup
Once the potatoes are tender, it’s time to blend the soup. You can use an immersion blender for this step, or transfer the soup in batches to a regular blender (just be careful when handling hot liquids). Blend until the soup is smooth and creamy. If you like a bit of texture, feel free to leave some chunks of potato for extra heartiness.
Step 5: Add the Cream, Cheese, and Sour Cream
Once the soup is blended to your liking, stir in the heavy cream, cheddar cheese, and sour cream. This is where the soup gets its rich, creamy texture. Stir it all together until the cheese is melted and the soup is smooth. Add red pepper flakes, salt, and pepper to taste. If you like a little heat, the red pepper flakes give it just the right amount of zing!
Step 6: Heat and Serve
Once everything is well combined, heat the soup on low for a few more minutes until it’s hot and ready to serve. Serve your soup with a generous sprinkle of crumbled bacon on top and maybe some chopped green onions for a bit of freshness and crunch.
Notes
Make Ahead: This soup is even better the next day! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just reheat the soup on the stove or in the microwave.
Toppings: If you want to get fancy, top your soup with extra cheddar cheese, bacon bits, or even some sour cream for an extra indulgent touch.
Vegetarian Version: To make this soup vegetarian, simply skip the bacon and use olive oil or butter for sautéing the onions and garlic. You can even add some sautéed mushrooms for a meaty texture!
Thickening the Soup: If you prefer a thicker soup, you can mash some of the potatoes in the pot with a potato masher before blending.
Serving Suggestions: This soup pairs wonderfully with some fresh crusty bread or a green salad on the side. It’s the perfect comfort meal!
Nutrition
Here’s an approximate breakdown of the
Nutrition
al content for one serving of Crock Pot Crack Potato Soup (based on 8 servings):
Calories: 320 kcal
Carbohydrates: 28g
Protein: 8g
Fat: 21g
Saturated Fat: 10g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 6g
Sodium: 900mg
Potassium: 540mg
Fiber: 3g
Sugar: 4g
Vitamin A: 20%
Vitamin C: 10%
Calcium: 15%
Iron: 8%
Additional Information
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