Description
A warm, comforting bowl of creamy crock pot potato soup with cheese and savory seasonings, perfect for chilly days.
Ingredients
Scale
- 6 to 8 medium-sized potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon alternative
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Chives, green onions, or parsley for garnish
Instructions
- Begin by preparing your ingredients. Wash, peel, and dice the potatoes into small chunks. Chop your onion and mince the garlic.
- In your crock pot, add the diced potatoes, chopped onion, and minced garlic. Pour in the chicken broth.
- Season the mixture with salt, pepper, onion powder, and garlic powder. Stir to combine.
- Put the lid on your crock pot and cook on low for about 360 to 480 minutes, or on high for 180 to 240 minutes.
- Once cooking time is up, scoop out about 2 cups of the potato mixture into a bowl and mash until creamy.
- Return the mashed potato mixture back into the crock pot and add the softened cream cheese and shredded cheddar cheese. Stir until well combined.
- Finally, stir in the sour cream and half of the crumbled bacon, letting it heat through for another 15-20 minutes.
- Taste and adjust seasoning if needed. Top with reserved bacon and garnish before serving.
Notes
For a healthier version, use low-fat cheese or a vegan cream cheese. This soup is naturally gluten-free if you check your broth labels.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg