Crock Pot Crack Potato Soup is the kind of comfort food that feels like a warm hug in a bowl. It’s packed with tender potatoes, creamy cheese, crispy bacon, and just the right amount of onion and seasoning to keep you coming back for more. The slow cooker does all the hard work, making it an easy, hands-off meal that fills your home with the best cozy smells.
I love making this soup on busy days because I can throw all the ingredients into the crock pot in the morning, and by dinner time, it’s perfectly cooked and ready to eat. The creamy texture mixed with crunchy bacon bits is something everyone always asks for seconds of. If I’m making it for guests, I like to keep extra cheese and green onions out so everyone can customize their bowl just how they like it.
Serving this soup with a warm, crusty bread or a simple side salad makes it a full, satisfying meal, especially in chilly weather. It’s become one of my go-to recipes when I want something hearty but easy. Plus, leftovers taste just as good the next day, which is always a win in my book!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are great here. Yukon Golds add a creamy texture while Russets break down more, making the soup thicker. If you can’t find these, red potatoes work fine too but keep their shape more.
Bacon: Bacon gives a smoky crunch that really lifts the soup. Turkey bacon is a lighter substitute, though it’s less crispy. For vegetarian options, try smoked paprika or a dash of liquid smoke instead.
Cheese: Sharp cheddar melts well and adds bold flavor. If needed, you can swap for Colby Jack or Monterey Jack for a milder taste, or even a mix to keep that creamy meltiness.
Sour Cream: This ingredient adds tang and creaminess. If you don’t have sour cream, Greek yogurt is a nice alternative but add it at the end to avoid curdling.
Butter & Flour (Roux): The roux helps thicken the soup. You can replace butter with olive oil, and use gluten-free flour if needed, making it easy for gluten sensitivities.
How Do You Get the Perfect Creamy Yet Chunky Texture?
This soup is best when it’s thick and creamy but still has some potato pieces for bite. Here’s how to get that balance:
- After slow cooking, use a potato masher or immersion blender to mash about half the potatoes right in the crock pot.
- Leave some chunks whole to keep a nice texture contrast.
- If you blend too much, the soup will turn to a puree – don’t overdo it!
- Adding the roux sauce last ensures you thicken the soup without making it gummy.
These steps take just a few minutes but make a big difference in how rich and satisfying the soup feels.
Equipment You’ll Need
- Crock pot or slow cooker – it cooks the soup slowly for tender potatoes without you needing to watch it.
- Knife and cutting board – for chopping potatoes, onions, and garlic easily.
- Small saucepan – perfect for making the roux to thicken the soup before adding it in.
- Wooden spoon or silicone spatula – to stir everything without scratching your pots.
- Potato masher or immersion blender – lets you mash some potatoes right in the crock pot for the perfect texture.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a different, meaty flavor you might enjoy on busy nights.
- Use pepper jack cheese instead of cheddar to add a little spicy kick to the creamy soup.
- Add frozen corn or chopped green bell peppers for extra sweetness and color.
- Mix in steamed broccoli florets near the end of cooking for a green veggie boost that pairs well with cheese.
Crock Pot Crack Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 medium potatoes, diced (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup milk or cream
- 6 slices bacon, cooked and crumbled (plus extra for garnish)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons fresh chives or green onions, chopped (for garnish)
How Much Time Will You Need?
Total time: About 6-7 hours on low or 3-4 hours on high for cooking. Preparation takes about 15 minutes. Add another 15-30 minutes for finishing the soup and letting the cheese melt fully. This slow cooker recipe means most time is hands-off!
Step-by-Step Instructions:
1. Start Cooking the Potatoes:
Put the diced potatoes, chopped onion, minced garlic, and chicken broth into your crock pot. Cover it and set to cook on low for 6-7 hours, or on high for 3-4 hours until the potatoes are tender.
2. Make the Thickening Sauce (Roux):
While the potatoes are cooking, melt butter in a small pan over medium heat. Stir in the flour and cook for about 1 minute to make a roux. Slowly add the milk or cream while stirring constantly until the sauce thickens, about 3 to 4 minutes.
3. Mash Potatoes and Combine Ingredients:
When potatoes are done, use a potato masher or immersion blender to partially mash the potatoes right in the crock pot. Keep some chunks for nice texture. Then stir in the sour cream, 1.5 cups shredded cheddar cheese, crispy bacon pieces, and the thickened sauce. Mix everything well.
4. Final Cooking and Serving:
Season the soup with salt and pepper to your taste. Let it cook on low for an extra 15-30 minutes so the flavors meld and the cheese melts perfectly. Serve each bowl topped with the remaining cheddar cheese, extra bacon, and chopped chives or green onions for a fresh finish.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes! Just be sure to thaw them completely and drain any excess water before adding to the crock pot to avoid a watery soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 6, then refrigerate it. When ready to serve, reheat gently on low in the crock pot or on the stove, adding a splash of milk if needed to loosen the texture.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Substitute the Bacon?
Yes! You can use turkey bacon, cooked sausage, or omit the bacon altogether for a vegetarian version. For smoky flavor without meat, add a pinch of smoked paprika.
