Hot, creamy, savory, cheesy, and hearty crockpot potato soup.
Something about super cold weather makes me want to curl up and not do much of anything. Add on hunger to the mix and I’m liable to get cranky pretty fast. Thankfully this potato soup takes care of the cold and hungry problems.
Potato soup can be made in a variety of ways. I was talking with my husband while we slurped this soup down after Sunday church about what made a potato soup really good to him. I could tell he was approving of this soup because I saw him smile while he ate it. That’s some seriously good comfort food, am I right?? Anyway, we both agreed we like thick, creamy, hearty soups the best. If you agree, this soup is gonna be for you!
The ingredients that push this soup to top notch is the cream cheese and bacon. These are not optional. You NEED these in this soup. One topping for this soup may be new to most of you, but I think it’s the main reason Kevin likes potato soup. Cheetos. Yes, Cheetos. The cheesy crunchy adds a nice contrast to creamy potato soup. Besides, cheese is never a bad idea with potato soup. I don’t remember exactly how the Cheeto topping started, but several years ago my dad made potato soup and bought Cheetos for topping it. Kevin basically has not gone back since. Potato soup means Cheetos must be involved! I would say the Cheetos are optional, but really you’d be missing out.
So if I haven’t convinced you to make this soup yet, I’ve got one more perk to this recipe. It’s got 5 main ingredients. Seriously, a recipe can’t get any better! Potatoes, broth, cream cheese, milk, and bacon. Add a few spices, top with cheese and Cheetos and soon you’ll be grinning while eating a bowl just like my husband.
Crockpot Potato Soup
yield- 6-8 servings
2.5 lbs russet potatoes
32 oz reduced sodium chicken broth
8 oz cream cheese
4 slices of bacon cooked and crumbled, plus one extra for topping
1/4-1 cup milk ( we used whole and used 1/4 cup. Add more to thin as desired)
salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
toppings- crumbled bacon, Cheetos, grated cheddar cheese
Scrub and wash potatoes. Dice into 2-3 inch chunks. Place in the crockpot with 32 oz chicken broth. Season with salt, pepper, garlic powder, and onion powder. Stir to combine. Cook on high for 4 hours.
Cut cream cheese into chunks and stir into soup. Use a potato masher or immersion blender to blend up cream cheese and potato chunks to desired consistency. (Blend more for a smoother soup. Blend less to have more large chunks of potato left.) Reduce heat to low or warm and stir in milk. Put lid back on.
Cook bacon and crumble. Add most of the crumbled bacon to the soup and stir till combined.
Serve immediately topped with cheese, Cheetos, and of course, more bacon.