Crock Pot Crack Potato Soup is the ultimate comfort food that’s creamy, cheesy, and packed with tender potatoes and crispy bacon bits. It comes together slowly in the crock pot, which means you get a rich, flavorful soup without much effort. The name might be funny, but this soup is seriously addictive thanks to its smooth texture and cozy, cheesy goodness.
I love how simple it is to make this soup on busy days. Just toss in potatoes, cheese, bacon, and a few other ingredients, then let the slow cooker do all the work. I always make sure to use plenty of shredded cheese and crispy cooked bacon on top because those little touches really make it special. It’s the kind of dish that fills your kitchen with a warm, comforting smell and makes everyone want to grab a bowl.
This soup is perfect for chilly evenings when you want something hearty and satisfying. I like to serve it with a side of crusty bread or a fresh salad to balance out the richness. Whenever I make Crock Pot Crack Potato Soup, it always gets rave reviews from family and friends, and I end up making it again sooner than planned because it’s just that good!
Key Ingredients & Substitutions
Baby Potatoes: These are perfect because they hold their shape well and cook evenly. If you don’t have baby potatoes, use Yukon gold or red potatoes cut into chunks.
Bacon: Bacon adds a smoky, salty crunch I really enjoy. For a vegetarian option, try smoked paprika or smoked salt to add flavor without meat.
Cream Cheese & Sour Cream: Both make the soup creamy and rich. You can use Greek yogurt instead of sour cream for a lighter twist.
Cheddar Cheese: Sharp cheddar brings a nice tang. Feel free to swap for Colby Jack, Monterey Jack, or even mozzarella if you prefer a milder cheese.
Dill & Chives: These herbs brighten up the richness. Fresh herbs work best, but dried dill or green onions are good substitutes if needed.
How Can I Make the Soup Creamy Without It Breaking?
Adding cream cheese and sour cream at the right time is key to a smooth, creamy soup.
- Add cream cheese about 30 minutes before the soup’s done so it melts gently without curdling.
- Stir in sour cream at the end on low heat, and don’t boil the soup afterward to keep it silky.
- Use softened cream cheese to help it mix in easily without lumps.
These tips help keep the soup thick and smooth with no grainy texture.
Equipment You’ll Need
- Crock pot/slow cooker – perfect for cooking potatoes slowly and blending flavors without watching the stove.
- Knife and cutting board – for chopping potatoes, onions, garlic, and chives easily and safely.
- Measuring cups and spoons – to get your broth and spices just right every time.
- Wooden spoon or silicone spatula – great for stirring the soup gently to mix in cheese and cream.
- Cheese grater – to shred cheddar cheese fresh, which melts better and tastes fresher.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham cubes – adds a different kind of smoky meat flavor.
- Add corn kernels or peas near the end of cooking – they add a sweet pop and some veggie goodness.
- Stir in a teaspoon of Cajun seasoning – for a spicy kick if you like heat.
- Use smoked gouda or pepper jack cheese instead of cheddar – these bring different flavors and richness.
Crock Pot Crack Potato Soup Recipe
Ingredients You’ll Need:
- 2 lbs baby potatoes, halved or quartered
- 6 slices bacon, cooked and crumbled (reserve some for topping)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 1 tsp dried dill
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ tsp smoked paprika (optional for added flavor)
- 2 tbsp chopped fresh chives or green onions (plus extra for garnish)
How Much Time Will You Need?
This Crock Pot Crack Potato Soup takes about 10 to 15 minutes to prep. Then, you’ll let it cook in the crock pot for 6 to 8 hours on low or 3 to 4 hours on high. Finally, there’s about 10 extra minutes to add cheese and sour cream and finish it off. So, the total time ranges from roughly 3.5 hours (if cooking on high) up to 8 hours slow-cooking—but it’s mostly hands-off!
Step-by-Step Instructions:
1. Preparing the Potatoes and Ingredients:
Start by cutting your baby potatoes in halves or quarters, depending on their size. Finely chop the onion and mince the garlic. Cook your bacon until crispy and crumble it. Save a bit of the bacon to sprinkle on top when serving.
2. Cooking in the Crock Pot:
Put the potatoes, chopped onion, minced garlic, crumbled bacon, chicken broth, dried dill, black pepper, salt, and optional smoked paprika into the crock pot. Give everything a gentle mix. Cover and cook on low for 6 to 8 hours, or if you’re short on time, cook on high for 3 to 4 hours, until the potatoes are soft and tender.
3. Adding the Creamy Finishing Touches:
About 30 minutes before you’re ready to eat, add the softened cream cheese cubes to the soup and stir gently until they’re melted and blended. Then, add the sour cream and shredded cheddar cheese. Stir well until everything is nice and creamy. Lastly, mix in the fresh chopped chives or green onions to give the soup a fresh burst of flavor.
4. Serving Your Soup:
Ladle the soup into bowls. Top each bowl with the reserved crispy bacon, extra shredded cheddar cheese, and a few more chopped chives. Serve warm with crusty bread or a fresh salad for a cozy and delicious meal.
Can I Use Frozen Potatoes Instead of Fresh Baby Potatoes?
Yes, but 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 consistency and adjust seasoning if needed.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup as directed, then cool and refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it thickens too much.
What Can I Use Instead of Bacon?
If you want a vegetarian version, skip the bacon and add smoked paprika or liquid smoke for that smoky flavor. You can also use diced cooked mushrooms for a meaty texture.
How Do I Store Leftovers Properly?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove or in the microwave, stirring well to keep the cheese and cream evenly mixed.
