Crock Pot Crack Potatoes (Print Version)
Velvety slow-cooked soup with potatoes, crispy bacon, melted cheddar, and a hint of garlic and onion.
# What You'll Need:
→ Vegetables
01 -
4 medium russet potatoes, peeled and diced (about 4 cups)
02 -
1 medium yellow onion, diced (about 1 cup)
03 -
3 cloves garlic, minced
04 -
3 green onions, thinly sliced, for garnish
→ Protein
05 -
8 slices thick-cut bacon, cooked until crisp and crumbled
→ Dairy
06 -
1 cup heavy cream
07 -
2 cups shredded sharp cheddar cheese
→ Liquids
08 -
4 cups low-sodium chicken broth
→ Spices
09 -
1 teaspoon freshly ground black pepper
10 -
1 teaspoon paprika (smoked paprika optional)
# Steps to Follow:
01 -
Peel and dice russet potatoes into even cubes. Dice the onion and mince the garlic. Cook bacon in a skillet over medium heat until crisp; drain and crumble once cooled. Shred cheddar cheese and slice green onions for garnish.
02 -
Add diced potatoes, crumbled bacon, diced onion, minced garlic, and chicken broth to the slow cooker. Stir gently to distribute ingredients evenly.
03 -
Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until potatoes are tender and easily pierced with a fork.
04 -
Stir in heavy cream, shredded cheddar cheese, black pepper, and paprika. Mix thoroughly and cook on low for an additional 10 to 15 minutes until cheese melts and soup thickens.
05 -
Stir the soup once more before ladling into bowls. Top with sliced green onions and extra bacon or cheddar cheese if desired.
# Additional Notes:
01 -
For a thicker texture, mash some potatoes in the crock pot before adding cream and cheese. Using crisp bacon maintains texture and flavor. This soup freezes well and reheats with a splash of broth or cream to restore creaminess.