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Crock-Pot Loaded Potato Soup

This creamy potato and cheddar soup combines tender potatoes, crispy bacon, and savory garlic and herbs. After slow-cooking the ingredients in a Crock-Pot until the potatoes are soft, heavy cream, cheddar, and herb cream cheese are added for a rich, smooth texture. Finished with bacon crumbles, extra cheese, and chives, this hearty soup is perfect for a cozy, flavorful meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb bacon
  • 5 lbs rustic potatoes peeled and diced
  • 2 onions diced
  • 5-6 garlic cloves minced
  • 8 cups chicken broth
  • 1-2 tsp black pepper
  • 1 tsp dried thyme
  • 2 cups heavy cream
  • 6.5 oz garlic & herb spreadable cream cheese
  • 1 lb sharp cheddar cheese freshly grated
  • Salt pepper, and garlic powder to taste
  • Chopped chives for garnish

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with foil and arrange the bacon on top. Bake for 15-20 minutes, or until crispy. Once done, chop bacon and set aside.
  2. While the bacon cooks, wash, peel, and dice the potatoes. Dice the onions and mince the garlic.
  3. Add potatoes, onions, garlic, chicken broth, black pepper, and thyme to your Crock-Pot. Stir in half of the chopped bacon. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until potatoes are fork-tender.
  4. Once potatoes are done, set the Crock-Pot to warm. Add heavy cream, half of the cheddar cheese, and the cream cheese. Cover for 10 minutes to allow everything to melt. Stir, taste, and adjust seasonings as needed.
  5. Serve topped with extra cheddar cheese, bacon, and chives.