Crock Pot Crack Potato Soup is a creamy, comforting soup packed with tender potatoes, crispy bacon bits, and melted cheese that makes every spoonful feel like a warm hug. It’s all cooked slow and easy in the crock pot, so the flavors get to hang out and get to know each other really well. If you love simple, hearty soups that don’t need a lot of fuss, this one’s definitely for you.
I love making this soup when I want something cozy but don’t want to spend all day in the kitchen. I just toss everything into the crock pot in the morning, set it, and forget it until dinner time. The smell that fills the house is seriously amazing—like dinner is already ready before you even get hungry. Plus, the bacon and cheese on top add the perfect little crunch and creaminess that everyone always asks for seconds of.
Serving this soup with some crusty bread or a fresh green salad makes it a nice, complete meal. It’s one of those recipes that’s perfect for chilly evenings or casual get-togethers because it’s easy to make for a crowd and always disappears fast. Honestly, I think this soup might just become your new go-to comfort food too.
Key Ingredients & Substitutions
Baby potatoes: These give the soup a creamy texture with tender chunks. Yukon gold or red potatoes also work well. If you prefer, russets mash easily but may need a bit more cooking time.
Cream cheese & sour cream: These make the soup rich and velvety. You can swap cream cheese for Greek yogurt for a lighter option, and sour cream for plain yogurt if you want less fat.
Bacon: Adds crunch and smoky flavor. Turkey bacon works well for a leaner choice, or use smoked paprika for a vegetarian smoky taste.
Cheddar cheese: Sharp cheddar brings great flavor and melts smoothly. Feel free to mix in Monterey Jack, Colby, or mozzarella if you want a milder taste or extra creaminess.
Flour and butter: Used if you want thicker soup. To keep it gluten-free, you can use cornstarch or arrowroot powder instead of flour.
How Can I Get the Perfect Creamy Texture without Overcooking?
Slow-cooking gently softens potatoes, but the key is mashing only some for chunkiness and creaminess.
- When potatoes are tender, mash a portion right in the crock pot with a potato masher, leaving some chunks whole.
- Add cream cheese and sour cream while the soup is still warm so they melt evenly without curdling.
- Stir in cheese and bacon last to melt cheese perfectly without toughening.
- If thickening, make a roux separately (butter + flour) and add it gently to avoid lumps.
Using whole or 2% milk keeps the soup creamy without being too heavy. Gentle stirring helps keep the texture smooth and tasty.
Equipment You’ll Need
- Crock pot (slow cooker) – Perfect for cooking the soup slowly without fuss, freeing you up for the day.
- Potato masher – Helps mash some potatoes for creamy texture while keeping chunks for body.
- Wooden spoon or heat-safe spatula – Great for stirring the soup gently without scratching your crock pot.
- Measuring cups and spoons – To get your ingredients just right for consistent flavor.
- Knife and cutting board – For chopping onions and garlic easily.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a meatier twist that adds extra flavor.
- Add chopped broccoli or cauliflower in the last hour for some green veggies and a bit of texture.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Stir in some cooked corn or peas near the end for sweetness and more color.
How to Make Crock Pot Crack Potato Soup
Ingredients You’ll Need:
For The Soup:
- 2 pounds baby potatoes, halved or quartered if large
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (8 oz) package cream cheese, softened and cubed
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded (plus extra for topping)
- 8 slices bacon, cooked and crumbled (plus extra for topping)
- 1 cup milk (whole or 2%)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (if using flour for thickening)
- Fresh chives or green onions, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and around 6-8 hours cooking on low in the crock pot. If you’re short on time, cooking on high will take about 3-4 hours. Then a few minutes to finish the soup by mashing potatoes, stirring in the cheese and bacon, and thickening if you like. It’s a perfect slow-cooker recipe for busy days!
Step-by-Step Instructions:
1. Start Cooking the Potatoes:
Put the baby potatoes, chopped onion, minced garlic, and chicken broth into your crock pot. Cover it, set to low, and cook for 6 to 8 hours, or if you’re in a hurry, cook on high for 3 to 4 hours. Cook until the potatoes are nice and tender.
2. Mash Potatoes and Add Creamy Ingredients:
Once the potatoes are soft, mash some right in the crock pot using a potato masher or a strong spoon. This helps get the soup creamy while leaving some potato chunks for texture. Then add the cream cheese and sour cream. Stir well so the cream cheese melts smoothly into the soup.
3. Mix in Cheese, Bacon, and Milk:
Next, stir in the shredded cheddar cheese and crumbled bacon, saving some for topping. Pour in the milk and mix everything together. Taste the soup and add salt and pepper to your liking.
4. Optional Thickening Step:
If you want a thicker soup, melt butter in a small pan over medium heat, whisk in the flour, and cook for 1-2 minutes. Slowly add a cup of hot soup liquid to this mixture while stirring until smooth. Pour it back into the crock pot and stir until the soup thickens, about 10 minutes.
5. Serve and Enjoy:
Serve your soup hot, topped with extra shredded cheddar cheese, crumbled bacon, and fresh chopped chives or green onions. Enjoy your creamy, cheesy crock pot crack potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, but it’s best to thaw them completely before adding to the crock pot to ensure even cooking. You might also want to reduce the cooking time slightly since frozen potatoes can cook faster.
How Can I Make This Soup Vegetarian?
Simply omit the bacon or replace it with vegetarian bacon bits or smoked paprika for a smoky flavor. Use vegetable broth instead of chicken broth to keep it fully vegetarian.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then let it cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
What’s the Best Way to Thicken Crock Pot Crack Potato Soup?
The recipe suggests using a butter and flour roux added towards the end. Alternatively, you can mash more potatoes to naturally thicken the soup or add a little cornstarch slurry if you prefer gluten-free options.
