Crockpot Crack Potato Soup

“Creamy, cheesy, and loaded with bacon, this Crock Pot Crack Potato Soup is the ultimate comfort food! Perfect for busy weeknights or cozy weekends.”

INGREDIENTS:

.  6 medium russet potatoes, peeled and diced
.  1 small onion, finely diced
.  3 cloves garlic, minced
.  4 cups chicken broth
.  1 teaspoon dried parsley
.  1/2 teaspoon salt (or to taste)
.  1/4 teaspoon black pepper
.  1 (8 oz) package cream cheese, softened and cubed
.  1 cup shredded cheddar cheese
.  1/2 cup sour cream
.  1/2 cup cooked and crumbled bacon, plus extra for garnish
.  2 green onions, sliced for garnish

DIRECTIONS:

Step 1: Prepare the Crock Pot

.  Add the diced potatoes, onion, garlic, chicken broth, parsley, salt, and pepper to the crock pot.
Stir to combine.

Step 2: Cook

.  Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are tender.

Step 3: Blend and Thicken

.  Use an immersion blender to partially blend the soup for a creamy texture, leaving some potato chunks intact. If you don’t have an immersion blender, mash some of the potatoes with a fork or potato masher directly in the pot.

Step 4: Add the Creaminess

.  Stir in the cream cheese, cheddar cheese, and sour cream.
.  Mix well until all the cheeses are melted and the soup is smooth.

Step 5: Add the Bacon

.  Stir in the crumbled bacon, reserving some for garnish.

Step 6: Serve

.  Ladle the soup into bowls and garnish with additional bacon, green onions, and a sprinkle of cheddar cheese.