Go Back

Crack Potato Soup

This creamy and indulgent Crack Potato Soup combines potatoes, bacon, cheese, and green onions for a flavor-packed dish that is perfect for chilly days. It's rich, hearty, and sure to be a crowd-pleaser!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Potato peeler
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or whisk
  • 1 Ladle

Ingredients
  

  • 6 medium-sized russet potatoes, peeled and diced About 3 lbs total.
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ cup chopped green onions For garnish.
  • optional additional bacon bits For garnish, optional.

Instructions
 

  • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain the excess fat, leaving about 1 tablespoon of bacon fat in the pot.
  • Add the diced onion to the pot and sauté for about 3-4 minutes, or until it becomes soft and translucent.
  • Stir in the minced garlic and sauté for another minute until fragrant.
  • Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use a potato masher or immersion blender to mash the soup to your desired consistency. For a creamier texture, you can blend it until smooth.
  • Stir in the heavy cream, shredded cheddar cheese, sour cream, salt, black pepper, and paprika. Cook for an additional 5 minutes over low heat, stirring occasionally, until heated through and the cheese is melted.
  • Taste and adjust seasoning if needed. Serve hot, garnished with crumbled bacon bits and chopped green onions.

Notes

For a vegetarian version, simply omit the bacon and use vegetable broth.
Feel free to add other toppings such as croutons or additional cheese for extra flavor.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove before serving.