Crock Pot Crack Potato Soup is the ultimate comfort food—rich, cheesy, and loaded with hearty potatoes and crispy bacon. Aptly named for its incredibly addicting flavor, this slow-cooker soup is creamy, savory, and simple to prepare. It’s perfect for cozy dinners, family meals, or when you want a fuss-free but satisfying dish.
Why You’ll Love This Recipe
This potato soup is everything you want in a comforting bowl—easy to make, deliciously rich, and filling enough to serve as a full meal. The slow-cooker method makes it virtually hands-off, and the combination of cream cheese, cheddar, and bacon creates a velvety texture and mouthwatering taste. Whether you prefer it chunky or blended smooth, this recipe is endlessly adaptable and guaranteed to become a family favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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russet potatoes, peeled and diced
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medium onion, chopped
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garlic, minced
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chicken broth
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cream cheese, cubed
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shredded cheddar cheese (plus extra for topping)
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cooked bacon, crumbled
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dried thyme (optional)
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black pepper
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salt
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milk or heavy cream
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green onions, chopped (for garnish)
Directions
1. Prepare the Potatoes and Vegetables
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Peel and dice the potatoes into bite-sized pieces.
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Add them to the Crock Pot along with the chopped onion and minced garlic.
2. Add the Liquids and Seasonings
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Pour in the chicken broth.
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Add dried thyme (if using), black pepper, and salt.
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Stir everything to combine well.
3. Cook the Soup
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are soft and fork-tender.
4. Add the Cream Cheese
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Once the potatoes are tender, add the cubed cream cheese to the pot.
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Stir until the cream cheese has melted completely and the soup is creamy.
5. Mash the Potatoes (Optional)
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For a chunkier soup, leave the potatoes as-is.
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For a creamier texture, use a potato masher to slightly mash the potatoes.
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For a smooth soup, blend with an immersion blender directly in the Crock Pot.
6. Add Bacon and Cheddar
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Stir in the shredded cheddar cheese and crumbled bacon.
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Reserve a small portion of each for topping.
7. Add Milk or Cream
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Gradually stir in the milk or heavy cream until the soup reaches your desired consistency.
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Mix well to combine all the ingredients.
8. Serve and Garnish
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Ladle the soup into bowls.
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Top with additional cheddar cheese, crispy bacon, and chopped green onions for garnish.
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Serve hot and enjoy.
Servings and timing
This recipe serves 6–8 people.
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: About 6 hours and 15 minutes (on LOW)
Variations
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Spicy Version: Add diced jalapeños, red pepper flakes, or a few dashes of hot sauce for a kick.
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Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth.
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Add Protein: Stir in cooked shredded chicken or sausage for extra heartiness.
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Herb Boost: Add a touch of rosemary or fresh thyme for an herby aroma.
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Topping Twist: Serve with sour cream, crushed crackers, or buttered croutons for added texture.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or milk if the soup has thickened. This soup can also be frozen—cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.
FAQs
Can I use frozen potatoes instead of fresh?
Yes, frozen diced potatoes can be used to save time. Adjust cooking time as needed.
What kind of bacon is best?
Thick-cut, crispy bacon works best for texture and flavor, but any variety will do.
Can I use a different cheese?
Yes, try Monterey Jack, Colby, or a blend for variation in flavor.
Can I use low-fat cream cheese?
You can, though it may slightly alter the texture and creaminess.
How do I thicken the soup?
Use less milk or blend more of the potatoes. You can also mix a tablespoon of cornstarch with cold water and stir it in.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free, but check labels to confirm.
Can I make this soup in advance?
Yes, it reheats well and can be made a day ahead for even better flavor.
What’s the best potato to use?
Russet potatoes work best for their starchy texture, but Yukon Gold can also be used for a creamier consistency.
How do I make it smoother?
Use an immersion blender to puree the soup directly in the slow cooker, or blend in batches with a traditional blender.
Can I double this recipe?
Yes, as long as your Crock Pot has enough capacity. Adjust cooking time slightly if needed.
Conclusion
Crock Pot Crack Potato Soup is the perfect marriage of simplicity and indulgence. With its rich base, tender potatoes, and layers of cheese and bacon, it’s a warm, filling dish that hits the spot every time. Whether served as a weeknight dinner or a dish for entertaining, this creamy, comforting soup is sure to satisfy—and leave everyone asking for seconds.
Print
Crock Pot Crack Potato Soup
- Total Time: 0 hours
- Yield: 6–8 servings
- Diet: Vegetarian
Description
This addictively creamy potato soup is slow-cooked to perfection with tender potatoes, melty cheese, savory bacon, and a touch of cream cheese for richness. A hearty comfort food classic you’ll want on repeat!
Ingredients
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6 medium russet potatoes, peeled and diced
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1 medium onion, chopped
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2 cloves garlic, minced
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4 cups chicken broth
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1 (8 oz) block cream cheese, cubed
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1 cup shredded cheddar cheese (plus extra for topping)
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1 cup cooked bacon, crumbled (about 6-8 strips)
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1 tsp dried thyme (optional)
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1/2 tsp black pepper
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1 tsp salt (to taste)
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1 cup milk (or heavy cream for richer texture)
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Green onions, chopped (for garnish)
Instructions
Prepare the Potatoes and Vegetables
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Peel and dice the potatoes into bite-sized cubes.
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Add potatoes, chopped onion, and minced garlic to the Crock Pot.
2. Add the Liquids and Seasonings
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Pour in the chicken broth.
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Stir in thyme (if using), salt, and pepper.
3. Cook the Soup
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
4. Add the Cream Cheese
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Add cubed cream cheese and stir until melted and fully incorporated.
5. Mash the Potatoes (Optional)
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Use a potato masher for a chunkier texture or immersion blender for a smoother soup.
6. Add Bacon and Cheddar
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Stir in cheddar and crumbled bacon (save a little of each for garnish).
7. Add Milk
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Pour in milk (or heavy cream) gradually, stirring to reach your desired consistency.
8. Serve and Garnish
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Ladle into bowls and top with extra cheddar, bacon, and green onions.
Notes
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For extra heat, add diced jalapeños or a dash of hot sauce.
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Want it thicker? Use less broth and more mashed potatoes.
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Leftovers store well and reheat beautifully!
- Prep Time: 15 minute
- Cook Time: –7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
