A creamy, cheesy, and indulgent potato soup made effortlessly in the crock pot.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
6 cups diced potatoes
1 small onion, diced
4 cups chicken broth
1 cup heavy cream
8 oz cream cheese, softened
2 cups shredded cheddar cheese
1/2 lb bacon, cooked and crumbled
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped green onions (for garnish)
Instructions
1. Prepare the Crust:
Add diced potatoes, onion, and chicken broth to the crock pot. Cook on high for 4 hours or low for 6-8 hours, until potatoes are tender.
Use a potato masher to slightly mash the potatoes, leaving some chunks for texture.
Stir in heavy cream, cream cheese, cheddar cheese, garlic powder, salt, and pepper. Cook for an additional 30 minutes on high, stirring occasionally until cheeses are melted and soup is creamy.
Serve hot, garnished with crumbled bacon and chopped green onions.