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## **Instructions:**
### **Step 1: Prep the Ingredients**
– Peel and dice the **potatoes** into bite-sized cubes.
– Chop the **onion** and **mince the garlic**.
– Cook and crumble the **bacon**—reserve some bacon for garnish if desired.
### **Step 2: Add to the Crock Pot**
– Place the **diced potatoes, chopped onion, minced garlic, and chicken broth** into the slow cooker.
– Stir in the **salt, pepper, garlic powder, onion powder, and dried parsley**.
### **Step 3: Let the Crock Pot Do Its Magic**
– Cover and cook on **LOW for 7-8 hours** or **HIGH for 4 hours**, until the potatoes are tender and cooked through.
### **Step 4: Add the Creaminess**
– Once the potatoes are tender, **mash** about half of them in the soup using a potato masher. This creates a creamy texture while still keeping some chunks for that perfect potato bite.
– Stir in the **cream cheese** and **cheddar cheese** until both are melted and smooth.
### **Step 5: Add the Bacon and Sour Cream**
– Stir in the **crumbled bacon** and **sour cream** (if using) for extra creaminess.
– Let the soup cook on **LOW for another 15 minutes**, stirring occasionally, to blend all the flavors.
### **Step 6: Serve and Enjoy**
– Ladle the soup into bowls and garnish with extra **bacon bits** and a sprinkle of **dried parsley** for added color and flavor. Serve with **crusty bread** or a **side salad** for a complete meal.
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## **Tips & Variations:**
🥓 **Extra Bacon** – Can there ever be enough bacon? Feel free to **double the bacon** for extra savory goodness.
🧀 **Cheese Lovers** – Add more **shredded cheddar cheese** or mix in **monterey jack** or **parmesan** for a cheesy twist.
🌶 **Spicy Kick** – If you like a little heat, stir in some **red pepper flakes** or **jalapeños** to spice things up.
🥔 **Different Potatoes** – You can use **Yukon Gold** or **red potatoes** for a creamier texture.
🥄 **Vegan Version** – Use **vegetable broth**, **vegan cream cheese**, and **dairy-free cheese** to make this soup vegan-friendly.
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## **What to Serve with Crock Pot Crack Potato Soup**
🍞 **Crusty Bread** – Serve with a warm, crusty loaf of bread for dipping.
🥗 **Green Salad** – A fresh salad with a tangy vinaigrette balances the richness of the soup.
🥒 **Pickles or Chips** – A crunchy, tangy side like **pickle spears** or **crispy potato chips** is the perfect complement.
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## **Storage & Reheating**
– **Refrigerator:** Store leftovers in an airtight container for up to **4 days**.
– **Freezer:** You can freeze this soup for up to **3 months**. Make sure it cools completely before freezing, and be aware that the texture may change slightly after freezing due to the cream cheese.
– **Reheat:** Warm on the stovetop over **medium heat**, adding a splash of **broth or milk** to thin it out if needed. You can also reheat in the microwave.
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## **Final Thoughts**
This **Crock Pot Crack Potato Soup** is one of those dishes that’s so **creamy, cheesy, and comforting** that you’ll find yourself craving it again and again. The slow cooker makes it **incredibly easy to prepare**, and with **bacon, cheese, and potatoes**, what’s not to love?
Whether it’s for a family dinner, a chilly evening, or a cozy gathering with friends, this soup is sure to be the star of the show.
### **Tried this recipe? Let us know how you loved it in the comments!** 🍲🥓🧀
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