Description
Creamy crock pot crack potato soup brings comfort and indulgence to your dinner table. Hearty potatoes, crispy bacon, and melted cheese combine in this irresistible slow cooker recipe that will satisfy hungry families and warm winter nights.
Ingredients
Scale
Main Ingredients:
- 6 slices bacon, chopped
- 32 oz (1 kg) frozen hash browns
- 1 cup cheddar cheese, shredded
- 8 oz (226 g) cream cheese
Liquids and Seasonings:
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
Spices and Aromatics:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 green onions, chopped (for garnish)
Instructions
- Crisp the bacon in a skillet over medium heat until golden and crunchy, then transfer to a paper towel-lined plate to drain excess grease.
- Transfer the crispy bacon pieces to the slow cooker, reserving a small portion for garnishing later.
- Add frozen hash browns, shredded cheddar cheese, and cream cheese directly into the crock pot.
- Pour chicken broth and heavy cream over the potato mixture, ensuring all ingredients are well-distributed.
- Sprinkle garlic powder, onion powder, black pepper, and salt evenly across the surface of the ingredients.
- Cover the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, stirring occasionally to prevent sticking.
- During the last 30 minutes of cooking, whisk in sour cream to create a rich, creamy texture.
- Once potatoes are tender and soup has thickened, use a potato masher or immersion blender to partially break down some potatoes for a heartier consistency.
- Taste and adjust seasoning if needed, adding more salt or pepper to preference.
- Ladle the hot soup into serving bowls and garnish with reserved crispy bacon bits and freshly chopped green onions.
Notes
- Always choose thick-cut bacon for maximum crunch and flavor depth in the soup.
- Opt for full-fat cream cheese and sour cream to ensure a luxurious, velvety texture throughout the dish.
- Consider using low-sodium chicken broth to control salt levels and prevent the soup from becoming too salty.
- For a lighter version, swap heavy cream with half-and-half or whole milk, which reduces calories without sacrificing creaminess.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 423
- Sugar: 2 g
- Sodium: 860 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 67 mg