Crock Pot Crack Potato Soup Recipe
A creamy and hearty potato soup made in a slow cooker, featuring tender potatoes, savory bacon, and rich cheddar cheese. Perfect for a comforting meal on a chilly day.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 500 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 6 cups peeled and diced potatoes
- 1 small onion, chopped
- 8 cups chicken broth
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1 cup green onions, chopped
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- Place the diced potatoes and chopped onions in the slow cooker.
- Pour the chicken broth over the potatoes and onions.
- Cook on low for 6-8 hours or until the potatoes are tender.
- About 45 minutes before serving, in a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for a minute or two, until it starts to brown.
- Gradually add a little bit of the chicken broth from the slow cooker into the saucepan, stirring constantly.
- Pour the flour mixture back into the slow cooker and stir well.
- In a separate bowl, mix the softened cream cheese with a little bit of the hot broth from the slow cooker until it's smooth.
- Stir the cream cheese mixture into the slow cooker.
- Add shredded cheddar cheese and stir until well combined.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with crumbled bacon, chopped green onions, and a dollop of sour cream.
Nutrition
- Calories: 370
- Sugar: 4g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 13g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg