Crock Pot Crack Potato Soup is a creamy, cheesy comfort food dream that’s easy to make and even easier to enjoy. This soup is all about tender potatoes, loads of cheese, crispy bacon bits, and that perfect creamy broth that just hugs you from the inside. It’s the kind of meal that fills the kitchen with irresistible smells and makes everyone look forward to dinner.
I love making this soup on a chilly day when I want to come home to something warm waiting for me. The slow cooker does all the work, and I only have to stir in a few things at the end. It’s honestly one of my go-to recipes when I need something simple but satisfying. Plus, the crispy bacon on top adds just the right amount of crunch to balance out the creaminess.
My favorite way to serve Crock Pot Crack Potato Soup is with a sprinkle of green onions and a chunk of crusty bread for dipping. It’s a meal that always feels like a cozy hug, whether you’re sharing it with family or enjoying it by yourself after a long day. Trust me, once you try this soup, it’s going to become a regular in your recipe rotation too!
Key Ingredients & Substitutions
Potatoes: I like using russet potatoes for this recipe because they get soft and creamy when cooked, helping to thicken the soup naturally. Yukon Gold potatoes are a good alternative if you want a buttery flavor.
Bacon: Bacon adds a smoky crunch. If you want a vegetarian option, try using smoked paprika and crispy fried mushrooms or tempeh bits instead of bacon.
Cheese: Sharp cheddar brings strong, tangy flavor. You can swap in Colby Jack or Monterey Jack if you want a milder taste, or use vegan cheese for a dairy-free version.
Cream cheese & Sour cream: These give the soup its rich, smooth texture. Greek yogurt can replace sour cream for a bit more protein and tang, but add it at the end to avoid curdling.
Chicken broth: I often use low-sodium broth to control the saltiness. Vegetable broth works great too, especially for a vegetarian twist.
How Can I Make This Soup Thick and Creamy Without It Being Watery?
The key to a rich, creamy texture is cooking the potatoes until very tender, then mashing some in the crock pot before adding your dairy. Here’s how:
- Cook potatoes fully until soft on low or high heat.
- Use a potato masher or large spoon to mash a portion of the potatoes directly in the crock pot.
- This releases starch that naturally thickens the soup without adding flour or thickeners.
- Next, add cream cheese, sour cream, and cheese slowly, stirring well so everything melts evenly.
- If it still feels thin, cook a little longer uncovered to let some liquid evaporate and intensify flavors.
Slow and steady melting, plus a gentle mash, will give you that perfect creamy bowl every time!
Equipment You’ll Need
- Crock pot or slow cooker – it cooks the soup low and slow without you needing to watch it.
- Sharp knife – for chopping potatoes and onions easily and safely.
- Cutting board – keeps your workspace clean and makes chopping quicker.
- Potato masher or large spoon – to mash some potatoes for a thicker soup texture.
- Measuring cups and spoons – for accurate ingredient amounts and balanced flavor.
- Mixing spoon – sturdy enough to stir in cheese and cream without breaking.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham chunks for a different smoky protein punch.
- Add chopped broccoli or cauliflower for extra veggies and a mild green flavor.
- Stir in a pinch of smoked paprika or cayenne for a slight smoky or spicy kick.
- Top with shredded mozzarella instead of cheddar for a creamier, meltier cheese layer.
Crock Pot Crack Potato Soup
Ingredients You’ll Need:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 cup sour cream
- 8 oz cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried thyme
- 2 cups milk or half-and-half
- Optional garnishes: extra cheddar cheese, green onions, additional crumbled bacon
How Much Time Will You Need?
You’ll need around 6 to 8 hours on low or 3 to 4 hours on high in your crock pot to cook the potatoes tender. Then, add about 30 minutes for melting in the cheeses and stirring the soup to creamy perfection. It’s mostly hands-off cooking, so you can set it and forget it during the day.
Step-by-Step Instructions:
1. Prep the Veggies and Start Cooking:
Put the diced potatoes, chopped onion, chicken broth, minced garlic, salt, pepper, dried parsley, and dried thyme into your crock pot. Give it a gentle stir, cover it up, and cook on low for 6 to 8 hours or high for 3 to 4 hours until the potatoes are tender.
2. Make It Creamy and Cheesy:
About 30 minutes before dinner, stir in the softened cream cheese and sour cream until everything melts and blends smoothly. Then add the shredded cheddar cheese and milk (or half-and-half). Stir well and keep cooking on low just until the cheese melts and the soup is heated through.
3. Add Bacon and Finish Up:
Mix in most of the crumbled bacon, saving some to sprinkle on top later. If you like your soup a little thicker, mash some of the potatoes right in the crock pot before adding the dairy. It thickens the soup naturally!
4. Serve and Enjoy:
Ladle your creamy Crock Pot Crack Potato Soup into bowls. Top with extra cheddar, crispy bacon, and a sprinkle of parsley. Serve with crusty bread or crackers for a lovely, comforting meal that warms you up from the inside out.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before adding to the crock pot to ensure even cooking. Frozen potatoes may release extra moisture, so keep an eye on the soup’s thickness near the end of cooking and mash some potatoes if needed to thicken.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
What Can I Substitute for Bacon?
If you want a vegetarian version, try smoked paprika or liquid smoke for that smoky flavor. You can also use sautéed mushrooms or crispy fried onions to add texture and savoriness without the bacon.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm the soup slowly on low heat to prevent curdling and stir in a splash of milk if it seems too thick.
