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Crock Pot Crack Potato Soup

A creamy and savory soup made with tender potatoes and topped with cheese and chives. Perfect for cozy gatherings!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large potatoes, peeled and diced the heart of the soup
  • 1 medium onion, diced for a hint of sweetness
  • 4 cups chicken broth a warm foundation
  • 1 package (8 oz) cream cheese, softened for creaminess
  • 1 cup shredded cheddar cheese because cheese makes everything better!
  • 1 cup cooked chicken, shredded a tasty protein addition
  • 1 cup sour cream to add tanginess
  • to taste Salt and pepper for seasoning
  • to taste Chives for garnish (optional) for a touch of freshness

Method
 

Preparation
  1. Start by peeling and dicing the potatoes, and also dice the onion.
Layering
  1. Begin by adding the diced potatoes and onions to the bottom of the crock pot.
  2. Pour the chicken broth over the potatoes and onions.
  3. Add in the softened cream cheese.
Mixing
  1. Stir in the shredded cheddar cheese and the cooked chicken.
  2. Sprinkle salt and pepper to taste.
Cooking
  1. Cover the crock pot and set it to low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
Finishing Touches
  1. Once cooked, stir in the sour cream right before serving.
  2. Ladle the soup into bowls and sprinkle with fresh chives if desired.

Notes

Store in an airtight container for up to 3-4 days in the fridge. Can be frozen for up to 3 months. Reheat on stovetop or microwave.