Crock Pot Crack Potato Soup is the kind of dish that feels like a warm hug on a chilly day. It’s packed with tender potatoes, creamy cheese, crispy bacon bits, and a touch of green onions for a little pop of color and flavor. The best part is that everything simmers all day in the crock pot, blending into a deliciously thick and cheesy soup without much effort.
I love making this soup when I want something comforting but easy — just toss the ingredients into the slow cooker in the morning, and by dinner time, your kitchen smells amazing and the soup is ready to enjoy. The crispy bacon bits sprinkled on top at the end add a nice crunch, and I always like to serve it with a little extra shredded cheese and a dollop of sour cream for that perfect cozy touch.
This soup is a total crowd-pleaser, perfect for family dinners or casual get-togethers. It reminds me of those simple meals my family always enjoyed, where rich flavors and easy prep come together just right. If you’re after something filling and cheesy that doesn’t keep you stuck in the kitchen, this crack potato soup will become one of your go-to recipes without a doubt.
Key Ingredients & Substitutions
Potatoes: Use russet or Yukon gold for the best texture; they hold up well in slow cooking. If you want a lower-carb option, try cauliflower chunks, but the texture will be different.
Cream Cheese & Cheddar Cheese: These give the soup its creamy, cheesy body. If dairy-free, substitute cream cheese and milk with coconut cream and use a dairy-free cheese alternative.
Bacon: Adds smoky flavor and crunch. For a veggie twist, skip bacon or use smoked paprika for a similar taste.
Chicken Broth: A base for flavor and cooking the potatoes. Use vegetable broth to keep it vegetarian.
Green Onions/Chives: These add a fresh, mild onion note. You can swap for finely chopped leeks or scallions.
How to Get the Perfect Creamy yet Chunky Potato Texture?
The key is slow cooking the potatoes just right so they’re tender but not mushy.
- Keep the potatoes in medium-sized chunks so they cook evenly without falling apart.
- Cook on low for 6 to 8 hours to gently soften potatoes while melding flavors.
- Avoid stirring too vigorously after adding cream cheese and cheddar to prevent breaking down potatoes.
- Adding the cheeses near the end keeps the soup creamy and buttery without curdling.
Patience during the slow cooking phase is all you need for a cozy, hearty soup with great texture.
Equipment You’ll Need
- Crock pot or slow cooker – perfect for hands-off cooking and slow simmering to make the potatoes tender.
- Sharp knife – to chop potatoes and onions into even pieces for uniform cooking.
- Cutting board – keeps your workspace clean and makes chopping safer.
- Wooden spoon or silicone spatula – gentle for stirring the soup without damaging the crock pot.
- Measuring cups and spoons – helps you get the right amount of broth, cheese, and seasonings.
Flavor Variations & Add-Ins
- Add cooked sausage or ham instead of bacon for a different smoky protein twist.
- Mix in steamed broccoli or corn for extra veggies and a little sweetness.
- Stir in a pinch of smoked paprika or cayenne pepper for a mild smoky or spicy kick.
- Swap sharp cheddar for pepper jack cheese to add a subtle spicy flavor.
Crock Pot Crack Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 cups peeled and diced potatoes (about 6 medium potatoes)
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 (8 oz) package cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions or chives
- 1 cup milk or heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 10-15 minutes for prep, plus 6 to 8 hours on low (or 3 to 4 hours on high) for cooking in the crock pot. You’ll add cheese and cream towards the last 30 minutes, so your total cooking time is about 7-8 hours on low or 3.5-4.5 hours on high. It’s an easy, mostly hands-off recipe!
Step-by-Step Instructions:
1. Get the Crock Pot Ready:
Spray the inside of your crock pot with non-stick cooking spray to keep the soup from sticking later.
2. Add the Base Ingredients:
Put the peeled, diced potatoes, chopped onion, minced garlic, and chicken broth into the crock pot. Give it a good stir to mix everything together.
3. Slow Cook the Potatoes:
Cover and cook the soup on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are soft and tender when poked with a fork.
4. Add Cream Cheese and Cheese:
About 30 minutes before serving, add in the softened cream cheese, shredded cheddar cheese, sour cream, and milk or heavy cream. Stir gently until the cheeses melt and the soup becomes creamy.
5. Mix in the Bacon and Green Onions:
Stir in half of the crumbled bacon and half of the chopped green onions (or chives). Add dried thyme if you like, and season with salt and black pepper to taste.
6. Let it Thicken:
Cook the soup uncovered for another 15 to 30 minutes to let it thicken nicely and heat all ingredients through.
7. Serve and Garnish:
Ladle the soup into bowls and top with the remaining bacon and green onions for a fresh, crunchy finish. Enjoy your warm, cheesy, comforting Crock Pot Crack Potato Soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just thaw them completely before adding to the crock pot to avoid excess moisture that can dilute the flavors.
Can I Make This Soup in Advance?
Absolutely! Prepare the soup up to step 4, then cool and refrigerate. Reheat gently on the stove or in the crock pot, adding the cheeses, bacon, and green onions when warmed through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, stir occasionally and add a splash of milk if the soup thickens too much.
Can I Substitute the Bacon?
Yes! For a vegetarian version, omit the bacon and add smoked paprika or use vegetarian bacon alternatives for that savory smoky flavor.
