Description
Crock Pot Crack Potato Soup is a creamy, comforting dish that combines the flavors of cheesy mashed potatoes and smoky bacon. Perfect for chilly evenings or game day gatherings, each spoonful offers warmth and satisfaction. This easy-to-make soup simmers in your crock pot, allowing you to enjoy its rich aroma while it cooks, making it an ideal choice for busy nights or special occasions.
Ingredients
Scale
- 4 cups Yukon Gold or Russet potatoes (peeled and diced)
- 6 slices bacon (cooked and crumbled)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup sour cream
- 4 cups low-sodium chicken broth
- ½ cup green onions (chopped)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Wash and peel the potatoes, then dice them into bite-sized chunks.
- Combine ingredients: In the crock pot, add diced potatoes, crumbled bacon, garlic powder, salt, pepper, and chicken broth. Stir gently to mix.
- Cook: Cover and set on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Mash: Once cooked, use a potato masher to partially mash the potatoes in the pot.
- Mix in dairy: Stir in shredded cheddar cheese and sour cream until melted and well combined.
- Serve: Ladle into bowls and garnish with chopped green onions and additional cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: For a vegan version, substitute coconut milk for sour cream and use vegan cheese. Feel free to add leftover vegetables for added nutrition. Store leftovers in airtight containers in the fridge for up to three days; reheat gently on the stovetop or microwave.