1. Prepare the Potatoes:
- Place the peeled and diced potatoes in a 6-quart slow cooker. Add the chopped onion and minced garlic.
2. Add Broth and Seasonings:
- Pour the chicken broth over the potatoes and onions. Season with salt and pepper. Stir to combine.
3. Cook:
- Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are tender.
4. Blend (Optional):
- Once the potatoes are tender, you can use an immersion blender to partially blend the soup for a creamier texture, if desired. Alternatively, you can mash some of the potatoes with a potato masher for a chunkier soup.
5. Add Dairy:
- Stir in the cream or half-and-half, sour cream, shredded cheddar cheese, and most of the crumbled bacon (reserve some for garnish). Cover and cook on high for an additional 15-20 minutes, or until the cheese is melted and the soup is heated through.
6. Serve:
- Ladle the soup into bowls. Garnish with additional shredded cheese, crumbled bacon, and sliced green onions.
Tips:
- Potato Choice: Russet potatoes are ideal for this soup because they’re starchy and break down well, contributing to the creamy texture.
- Cheese: For the best melting and flavor, shred your cheese from a block rather than using pre-shredded cheese, which often contains anti-caking agents.
- Bacon: For convenience, you can use pre-cooked bacon or bacon bits, but freshly cooked bacon will provide the best flavor.
- Variations: Feel free to add other ingredients to the soup, such as chopped broccoli, diced ham, or corn, to customize it to your taste.
Enjoy your Crock Pot Crack Potato Soup as a warming, comforting dish that’s sure to be a hit with family and friends!