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!
Servings: 4 servings
- 6 cups russet potatoes , peeled and chopped (about 4 large or 8 small)
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt , more to taste
- ¼ tsp black pepper
- 2 tsp 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