Crock Pot Potato Soup
This quick-prep, slow-cook crock pot potato soup is so easy, cheesy, and delicious. Perfect for chilly fall days to warm and fill your family's tummies! Even the pickiest eater will love!
Prep Time20 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Calories: 440kcal
- 6 cups russet potatoes , peeled and chopped (about 4 large or 8 small)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt , more to taste
- ¼ teaspoon black pepper
- 2 teaspoon dry marjoram
- 3 cups chicken stock
- ½ cup sour cream or plain yogurt (thick style)
- 1-¼ cups sharp cheddar cheese, freshly grated, divided
- ½ cup heavy cream
- 4 slices bacon
- chives to top (optional)
Add all ingredients except last 5 to slow cooker and stir to combine. Turn on high and cover. (High cook will take 3-4 hours - if you need to cook on low while at work it will take 6-7 hours.)
During the last 30 minutes or so of cooking time, cook bacon in a skillet on the stove. Drain on paper towels and crumble.
Turn heat to warm. Use a potato masher or immersion blender to blend potatoes to your desired chunkiness.
Add sour cream, 1 cup of the cheese (reserving ¼ cup to top), and cream and mix in. Cover and let sit for 10 minutes to let cheese melt.
Serve topped with extra cheese, bacon, and chives if desired.
Calories: 440kcal | Carbohydrates: 49g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 571mg | Potassium: 1193mg | Fiber: 3g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 2mg