Crock Pot Crack Potato Soup is a creamy, cheesy, and comforting dish that’s filled with tender potatoes, crispy bacon bits, and a touch of green onions for a little pop of freshness. It’s the kind of soup that’s rich and hearty, perfect for chilly days when you want something that feels like a warm hug.
I love how easy it is to throw everything into the crock pot and let it cook slowly while I go about my day. When I get back, the house smells amazing, and the soup is ready to go. The “crack” part comes from the irresistible combination of cheese and bacon that keeps me coming back for more every time. It’s kind of magical how those simple ingredients can make something so satisfying!
This soup is perfect served with a big hunk of crusty bread or even some crunchy crackers on the side. I like to sprinkle a bit more shredded cheese and extra green onions on top to add a little color and extra flavor. Whenever I make this, it’s a hit with family and friends, and it always disappears quickly, which is a sure sign it’s a winner in my book.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are great because they hold their shape well and create a creamy texture. If you prefer, red potatoes can work too but might be softer.
Bacon: Bacon adds a smoky crunch that’s key to this soup. If you want a vegetarian version, try smoked paprika or chopped smoked tempeh as a substitute.
Cheese: Sharp cheddar cheese gives bold flavor and richness. You can mix in Monterey Jack or Colby for a milder taste or use dairy-free cheese if needed.
Cream Cheese & Cream: Cream cheese helps thicken and make the soup silky. For a lighter soup, swap heavy cream with half-and-half or whole milk, but the texture may be less rich.
How Can I Make the Soup Thick and Creamy Without Overcooking?
Patience is important. Cook potatoes until just tender—overcooked ones can turn mushy and watery. When adding cream cheese and butter, stir gently and melt slowly to create a smooth mix.
- Use softened cream cheese to avoid lumps.
- Add cheeses gradually and mix until melted.
- Choose low heat if reheating to prevent curdling.
- For thicker soup, mash a portion of the potatoes before adding cheese.
This method helps preserve the texture and delivers that rich, creamy bite that’s the hallmark of this soup.
Equipment You’ll Need
- Crock pot (slow cooker) – perfect for easy, hands-off cooking all day while you’re busy.
- Sharp chef’s knife – makes peeling and dicing potatoes and chopping onions quick and safe.
- Cutting board – a sturdy surface keeps your prep tidy and protects counters.
- Spoon or spatula – for stirring ingredients gently without scratching the crock pot.
- Measuring cups and spoons – to keep seasoning and liquids just right every time.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage to add a different type of savory meat flavor.
- Stir in sautéed mushrooms or steamed broccoli for extra veggies and texture.
- Use pepper jack cheese instead of cheddar for a mild spicy kick that pairs well with the creamy soup.
- Add a pinch of smoked paprika or cayenne pepper to boost the smoky warmth and depth.
How to Make Crock Pot Crack Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 to 7 large potatoes, peeled and diced (Yukon Gold or Russet work well)
- 1 medium onion, diced
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream or half-and-half
- 8 oz cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled (reserve some for garnish)
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1/2 tsp dried thyme (optional)
- 3 green onions, chopped (plus extra for garnish)
- 2 tbsp butter
How Much Time Will You Need?
This soup takes about 10 to 15 minutes to prep all your ingredients. Then, you’ll let the crock pot do its magic by cooking on low for 6 to 8 hours, or if you’re short on time, cook on high for 3 to 4 hours. The slow cooking brings out the flavors and makes the potatoes perfectly tender. Finally, it takes just a few minutes to stir in cheese and cream and get everything melted together. Altogether, plan for roughly 7 to 8 hours for the full-flavored, creamy result!
Step-by-Step Instructions:
1. Prepare and Load Ingredients:
Start by spraying your crock pot with non-stick cooking spray—this helps for easy cleanup later. Then, add your peeled and diced potatoes, diced onion, minced garlic, and cooked crumbled bacon (save a little bacon for topping later). Sprinkle in salt, black pepper, and dried thyme if you like a little extra herb flavor.
2. Add Broth and Slow Cook:
Pour the chicken broth over everything in the crock pot, then gently stir to combine all ingredients. Put the lid on and cook on low for 6 to 8 hours, or if you’re in a hurry, cook on high for 3 to 4 hours. The potatoes should be fork-tender before moving on.
3. Finish the Soup:
Once the potatoes are soft, add the softened cream cheese and butter into the crock pot. Stir carefully until the cream cheese melts fully and blends smoothly. Then pour in the heavy cream and add shredded cheddar cheese. Stir until the cheese melts entirely and the soup becomes creamy and rich.
4. Add Green Onions and Season:
Stir in almost all of the chopped green onions, saving a little for garnish. Taste the soup and add extra salt or pepper if needed.
5. Serve and Garnish:
Ladle the hot soup into bowls and sprinkle the reserved crumbled bacon and green onions over the top. For an extra treat, serve with crusty bread or crackers on the side. Enjoy your cozy, cheesy, and 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 water diluting the soup.
How Do I Store Leftover Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain a smooth texture.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the cream cheese and cheddar with dairy-free alternatives and use coconut milk or almond milk instead of heavy cream. The flavor will be a bit different but still delicious.
Is It Possible to Make This Soup Ahead of Time?
Yes! Prepare the soup up to the point of adding cheese and cream, then refrigerate. When ready to serve, reheat and stir in the cheese and cream until melted and smooth.
