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Crock Pot Potato Soup - Creamy and Hearty Comfort — featured

Crock Pot Potato Soup - Creamy and Hearty Comfort

This creamy Crock Pot Potato Soup is a comforting blend of russet potatoes, bacon, cream cheese, and sharp cheddar. Ideal for cozy dinners, it offers rich flavor and a satisfying texture, making it perfect for gatherings.
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Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

vegetables
  • 1350 g russet potatoes peeled and diced into 2.5 cm cubes
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
liquid
  • 960 ml low sodium chicken broth
fat
  • 45 g unsalted butter
seasoning
  • 1 packet ranch seasoning mix about 28 g
  • 5 g garlic powder
  • 5 g onion powder
  • 1.5 g smoked paprika
  • 1.5 g black pepper
  • 1.5 g salt
dairy
  • 225 g cream cheese softened and cubed
  • 240 ml heavy cream
  • 120 ml sour cream
  • 225 g shredded sharp cheddar cheese divided for use in the soup and for topping
garnish
  • 8 slices bacon cooked crispy and crumbled
  • 15 g green onions finely chopped
  • 6 g fresh parsley chopped

Equipment

  • Slow Cooker Essential for slow cooking, which develops flavors.
  • skillet Used for frying bacon.
  • Potato masher For mashing some of the potatoes to create a creamy texture.

Method
 

Zubereitung
  1. Wash and peel the russet potatoes. Cut the potatoes into evenly sized 2.5 cm cubes.
  2. Lightly grease the inside of a 6 quart slow cooker. Add diced potatoes, chopped onion, and minced garlic. Pour chicken broth over the vegetables. Sprinkle seasoning mix and add butter, stirring gently.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the potatoes are completely tender.
  4. While the potatoes cook, fry the bacon in a skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate.
  5. Once the potatoes are tender, use a potato masher to mash about half of the potatoes. Add cream cheese, heavy cream, and sour cream. Stir gently until combined.
  6. Add shredded cheddar cheese and half of the crumbled bacon. Stir gently until the cheese melts into the soup.
  7. Cover and continue to cook on LOW for another 20 to 30 minutes until the soup becomes thick and creamy. Adjust seasoning as needed and serve.

Notes

Store leftovers in an airtight container for up to 3 days. To maintain its creamy texture, reheat gently on the stove, adding a splash of warm chicken broth if necessary.