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Crock Pot Crack Potato Soup

This creamy and flavorful soup is a cozy hug in a bowl, perfect for chilly nights and easy to prepare in a slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 4 cups chicken or vegetable broth
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1/2 cup green onions, chopped (for garnish)

Method
 

Preparation
  1. Begin by peeling and dicing the russet potatoes into bite-sized pieces.
  2. Dice the medium onion.
Cooking
  1. In your Crock Pot, combine the diced potatoes, chopped onion, chicken or vegetable broth, garlic powder, onion powder, salt, and pepper. Stir gently until mixed.
  2. Set your slow cooker on low heat and let it cook for about 6 hours, or on high for about 3 hours, until the potatoes are tender.
  3. After cooking, use a potato masher or immersion blender to mash the potatoes to your desired consistency.
  4. Stir in the heavy cream and shredded cheddar cheese, and cook on low for an additional 15-30 minutes until cheese is melted.
  5. Ladle the soup into bowls and garnish with chopped green onions.

Notes

For a lighter version, use half-and-half instead of heavy cream and feel free to add cayenne pepper or crushed red pepper flakes for heat. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.