Here’s your cozy, comforting Mini Crock Pot Crack Potato Soup rich, creamy, a little smoky, and sized just right when you want something warm without making a giant batch. Let’s make a small pot of happiness.
Ingredients (Mini Batch)
- 2 cups frozen diced potatoes (O’Brien works great)
- 1 cup chicken broth
- ½ cup cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon crumbles
- ¼ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & pepper to taste
Optional swaps: turkey bacon or Greek yogurt in place of sour cream.
Steps
- Add the potatoes and broth to your small slow cooker (2–3 qt). Give it a gentle stir.
- Sprinkle in the garlic and onion powder. The flavors will bloom slowly as it cooks.
- Cover and cook on LOW for 4 hours or until the potatoes are very soft.
- Stir in the cream cheese. Don’t worry if it melts in gradually it always comes together.
- Add the cheddar and bacon, letting them warm until fully blended and creamy.
- Finish with sour cream and taste for salt and pepper.
- Serve warm with a little extra cheese or bacon on top if you like.
Chef’s Tips
- If the soup feels too thick, a splash of warm broth will loosen it beautifully.
- For extra creaminess, mash a few of the potatoes right in the pot before adding the cheeses.
- Leftovers keep well up to 3 days rewarm gently so the dairy stays silky.
Variations
- Spicy Mini Crack Soup: Add a pinch of cayenne or a spoonful of diced jalapeños.
- Lighter Mini Version: Use reduced-fat cream cheese and swap sour cream for plain Greek yogurt.
- Chicken Boost: Stir in ½ cup cooked shredded chicken at the end.