Ingredients:
– 6-8 cups of diced potatoes (about 6 medium-sized potatoes)
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 cup heavy cream
– 8 oz cream cheese, softened
– 2 cups shredded cheddar cheese
– 1 cup cooked and crumbled bacon
– 1/2 cup chopped green onions (for garnish)
– Salt and pepper to taste
Instructions:
1. **Prepare Ingredients:**
– Peel and dice the potatoes.
– Finely chop the onion.
– Mince the garlic.
2. **Combine in Crock Pot:**
– Add the diced potatoes, chopped onion, minced garlic, and chicken broth to the crock pot.
– Stir to combine.
3. **Cook:**
– Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
4. **Add Cream and Cheese:**
– About 30 minutes before serving, add the heavy cream and softened cream cheese.
– Stir well until the cream cheese is fully melted and combined.
5. **Blend Soup:**
– Use an immersion blender to blend the soup to your desired consistency. You can blend it until smooth or leave some chunks for texture.
– If you don’t have an immersion blender, you can carefully transfer batches to a regular blender, then return to the crock pot.
6. **Add Cheese and Bacon:**
– Stir in the shredded cheddar cheese and crumbled bacon.
– Allow the cheese to melt and incorporate into the soup.
7. **Season and Serve:**
– Taste and adjust seasoning with salt and pepper.
– Serve hot, garnished with chopped green onions, extra shredded cheese, and bacon bits if desired.
Enjoy your delicious Crock Pot Crack Potato Soup!