Crock Pot Crack Potato Soup is your new go-to comfort food, a wonderfully creamy and flavorful dish that’s incredibly easy to prepare, making it perfect for busy weeknights or lazy weekend afternoons. This recipe delivers all the satisfying, decadent flavors you crave without the fuss, ensuring a delicious meal with minimal effort.
Key Ingredients for Crock Pot Crack Potato Soup
- 2 ½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 1 pound bacon, chopped into ½-inch pieces
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup shredded cheddar cheese (plus more for topping)
- ¼ cup shredded Monterey Jack cheese (plus more for topping)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- Optional toppings: more shredded cheddar cheese, crispy bacon bits, chopped fresh chives or green onions, sour cream
How to Make Crock Pot Crack Potato Soup
This Crock Pot Crack Potato Soup recipe is incredibly easy, promising a rich, creamy, and deeply satisfying meal that’s perfect for any occasion. With minimal prep and hands-off cooking, you’ll be diving into deliciousness in no time, enjoying flavors that are far superior to anything store-bought. The total preparation time is approximately 20 minutes.
Step-by-Step Instructions
Step 1: Prepare the Bacon and Onion
In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain, reserving about 2 tablespoons of bacon grease in the skillet. Add the chopped onion to the skillet with the reserved bacon grease and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the sautéed onion and garlic mixture to your slow cooker. Add the diced Yukon Gold potatoes to the slow cooker. Pour in the chicken broth and ensure the potatoes are mostly submerged.
Step 3: Cook the Soup
Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the potatoes are tender when pierced with a fork.
Step 4: Make the Roux and Thicken the Soup
About 30 minutes before the soup is done cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Slowly whisk in the whole milk until smooth. Continue to cook and stir until the mixture thickens slightly.
Step 5: Blend for Creaminess (Optional but Recommended)
Once the potatoes are tender, carefully remove about 2 cups of the soup (potatoes and liquid) and transfer them to a blender. Blend until smooth, then return the pureed mixture back to the slow cooker. This step creates a wonderfully creamy texture. Alternatively, you can use an immersion blender directly in the slow cooker to achieve a similar effect, blending about half of the soup until creamy.
Step 6: Add Cream and Cheese
Stir in the heavy cream, shredded cheddar cheese, and shredded Monterey Jack cheese. Stir until the cheeses are melted and the soup is well combined.
Step 7: Season and Serve
Season the Crock Pot Crack Potato Soup with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and top with the reserved crispy bacon bits, additional shredded cheese, and chopped chives or green onions.
Why You’ll Love This Crock Pot Crack Potato Soup
You’ll absolutely adore this Crock Pot Crack Potato Soup for its unbelievably creamy texture and the rich, comforting flavors that hug you from the inside out. It’s far more satisfying and homemade-tasting than any canned version, offering a true taste of indulgence without the restaurant price tag. The combination of perfectly tender potatoes, savory bacon, and melted cheeses, all enhanced by delicious toppings, makes this soup a true winner.
Imagine coming home to the warm, inviting aroma of this glorious soup already waiting for you – it’s pure bliss! This effortless slow cooker magic means you spend less time in the kitchen and more time enjoying life, making it an absolute lifesaver for busy families. So, gather your ingredients and dive into this delightful culinary adventure; you won’t be disappointed!
Storing and Reheating Tips
Properly storing your Crock Pot Crack Potato Soup ensures you can enjoy its deliciousness for days to come. Once the soup has cooled slightly, transfer any leftovers to an airtight container. Refrigerate for up to 3-4 days.
To reheat, you can gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened significantly, you can add a splash of milk or broth to reach your desired consistency. For longer storage, you can freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Crock Pot Crack Potato Soup is the ultimate in effortless comfort food, delivering spectacular flavor with minimal fuss. Give it a try this week; it’s guaranteed to become a beloved staple in your recipe rotation.
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Crock Pot Crack Potato Soup
Ingredients
Equipment
Method
- In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain, reserving about 2 tablespoons of bacon grease in the skillet. Add the chopped onion to the skillet with the reserved bacon grease and sauté 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
- Transfer the sautéed onion and garlic mixture to your slow cooker. Add the diced Yukon Gold potatoes to the slow cooker. Pour in the chicken broth and ensure the potatoes are mostly submerged.1 large yellow onion, 3 cloves garlic, 2.5 pounds Yukon Gold potatoes, 4 cups chicken broth
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the potatoes are tender when pierced with a fork.
- About 30 minutes before the soup is done cooking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Slowly whisk in the whole milk until smooth. Continue to cook and stir until the mixture thickens slightly.2 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups whole milk
- Once the potatoes are tender, carefully remove about 2 cups of the soup (potatoes and liquid) and transfer them to a blender. Blend until smooth, then return the pureed mixture back to the slow cooker. This step creates a wonderfully creamy texture. Alternatively, you can use an immersion blender directly in the slow cooker to achieve a similar effect, blending about half of the soup until creamy.
- Stir in the heavy cream, shredded cheddar cheese, and shredded Monterey Jack cheese. Stir until the cheeses are melted and the soup is well combined.1 cup heavy cream, 0.5 cup shredded cheddar cheese, 0.25 cup shredded Monterey Jack cheese
- Season the Crock Pot Crack Potato Soup with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and top with the reserved crispy bacon bits, additional shredded cheese, and chopped chives or green onions.salt, freshly ground black pepper, crispy bacon bits, shredded cheddar cheese, chopped fresh chives or green onions