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Crock Pot Crack Potato Soup

A creamy and flavorful potato soup cooked in a slow cooker, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 4 cups chicken broth (or vegetable broth for a vegetarian option) Use vegetable broth for a vegetarian version.
  • 8 oz. cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 3-4 pieces green onions, sliced (for topping)
  • ½ cup bacon bits (optional) Use a vegetarian alternative if desired.
Spices and Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Begin by peeling and dicing your russet potatoes and chopping the onion.
Cooking
  1. In your slow cooker, add the diced potatoes, chopped onion, garlic powder, onion powder, salt, and pepper.
  2. Pour in the chicken or vegetable broth until everything is covered.
  3. Cover the slow cooker and set it to low for 6-8 hours, or high for about 3-4 hours.
  4. About 30 minutes before serving, add the cubed cream cheese to the pot.
  5. Stir well to combine and let it melt into the soup.
  6. For an extra smooth soup, use an immersion blender to puree the soup until it’s as creamy as you prefer.
  7. Finally, mix in the shredded cheddar cheese until it’s melted and silky.
Serving
  1. Ladle the soup into bowls and top it off with green onions and bacon bits if using.
  2. Enjoy the delicious flavors!

Notes

If you’d like a lighter version, consider using low-fat cream cheese or Greek yogurt. Store leftovers in an airtight container for about 3-4 days in the fridge or freeze in individual portions for longer storage.