Crock Pot Crack Potato Soup

Instructions:

1. Add the diced potatoes, onion, garlic, butter, chicken broth, paprika, salt, and pepper to the crock pot. Stir to combine.
2. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are very tender.
3. Stir in the cream cheese and heavy cream, mixing until the soup becomes smooth and creamy.
4. Add the shredded cheddar cheese and half of the crumbled bacon, stirring until melted and fully incorporated.
5. Taste and adjust seasoning if needed.
6. Serve hot, topped with the remaining bacon, extra cheese, and fresh chives.

Variations

• Add cooked diced ham for an extra hearty version.
• Stir in sour cream for a tangy, loaded baked potato flavor.
• Use pepper jack cheese instead of cheddar for a little heat.
• Blend part of the soup for an ultra-smooth texture.

Tips

• For a thicker soup, mash some of the potatoes directly in the crock pot before adding the cream cheese and cheddar.
• Use Yukon gold potatoes for a naturally buttery flavor.
• Fully soften the cream cheese before adding so it melts smoothly.
• This soup reheats beautifully and thickens slightly as it sits.