Crock Pot Crack Potato Soup is the kind of dish that feels like a warm hug in a bowl. It’s creamy, cheesy, and packed with tender potatoes and crispy bacon bits that bring the perfect balance of flavors and textures. This soup is slow-cooked to develop a rich, comforting taste that just melts in your mouth.
I love making this soup on busy days when I want dinner waiting for me without much effort. Toss all the ingredients into the crock pot in the morning, and by dinner time, you’ve got a soup that tastes like you spent hours cooking it. It’s so popular with my family — the crispy bacon and melty cheese always get rave reviews, and I find myself sneaking extra spoonfuls before everyone else gets to the table!
My favorite way to serve this soup is with a sprinkle of green onions and a side of warm, crusty bread to soak up all the creamy goodness. It’s perfect for chilly evenings or when you want something hearty and simple. I always feel like this soup brings everyone together around the table for good conversation and a cozy meal.
Key Ingredients & Substitutions
Potatoes: Yukon gold or russet potatoes work great here. Yukon golds hold their shape well, while russets give a creamier texture. If you don’t have either, red potatoes are fine but might be a bit waxy.
Cream Cheese & Sour Cream: These give the soup its creamy, rich texture. You can swap cream cheese for more sour cream or Greek yogurt if you want a tangier taste or a lighter option.
Cheddar Cheese: Sharp cheddar adds a nice bite. If you’re out of cheddar, Monterey Jack or Colby cheese would work well. For dairy-free, try a vegan cheese alternative, but the flavor will be different.
Bacon: Bacon gives great crunch and smoky flavor. For a vegetarian version, omit bacon or use smoked paprika for that smoky hit. You could also top with crispy fried onions instead.
How Do You Make Smooth, Creamy Soup Without Lumps?
Getting the perfect creamy texture requires gentle stirring and the right timing when adding dairy ingredients.
- Cook potatoes fully first so they soften well. This helps the soup thicken naturally.
- Add cream cheese 30 minutes before serving and allow it to melt slowly by stirring gently. Avoid high heat to stop it from curdling.
- When adding sour cream and cheese, mix them in off the heat or on low heat. Stir carefully until completely melted.
- If you want it smoother, you can use a potato masher or blend part of the soup, but I like leaving some chunks for texture.
Patience and low heat will deliver creamy potato soup without lumps every time.
Equipment You’ll Need
- Slow cooker (crock pot) – it cooks everything evenly and lets you set it and forget it all day.
- Cutting board and sharp knife – for chopping potatoes, onions, and bacon safely and easily.
- Wooden spoon or heat-resistant spatula – great for stirring in cheese and cream without scratching the crock pot.
- Measuring cups and spoons – to get the spices and liquids just right every time.
- Ladle – for serving the soup smoothly into bowls without spills.
Flavor Variations & Add-Ins
- Swap bacon for diced ham for a milder smoky flavor that still adds protein.
- Add cooked, shredded chicken to make the soup a full meal with extra texture.
- Mix in chopped broccoli or peas late in cooking for a fresh veggie boost and color.
- Try pepper jack cheese instead of cheddar for a little spicy kick in the creamy soup.
How to Make Crock Pot Crack Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 cups peeled and diced potatoes (about 6 medium potatoes)
- 1 medium onion, diced
- 4 cups chicken broth
- 2 (10.5 oz) cans cream of chicken soup
- 1 (8 oz) package cream cheese, softened and cut into cubes
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- Salt and black pepper, to taste
- 8 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives, for garnish (or green onions)
How Much Time Will You Need?
This recipe needs about 10 minutes to prep all the ingredients, and then the crock pot does the cooking for you. Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender. An extra 20-30 minutes are needed for adding the cheese and finishing touches, so plan for about 7-9 hours total on low.
Step-by-Step Instructions:
1. Add the Base Ingredients:
Put the peeled and diced potatoes and diced onion right into your crock pot. Then pour in the chicken broth, and add the cans of cream of chicken soup. Sprinkle in the garlic powder, onion powder, dill weed, salt, and pepper. Stir everything gently so all the flavors start mixing.
2. Cook the Soup Slowly:
Cover the crock pot and let the soup cook. Use low heat for 6 to 8 hours, or if you’re short on time, use high heat for 3 to 4 hours. The potatoes should get nice and tender.
3. Add Cream Cheese and Dairy:
About 30 minutes before you want to eat, add the softened cream cheese cubes into the crock pot. Stir gently until the cheese melts into the soup. Then mix in the sour cream and 1 ½ cups of the shredded cheddar cheese. Taste and add salt or pepper if you need it.
4. Finish and Serve:
Cook the soup uncovered on low for another 15-20 minutes to thicken it slightly and let the flavors blend. When serving, ladle the soup into bowls. Top each bowl with the remaining cheddar cheese, crumbled bacon, and chopped fresh chives. Enjoy your warm, creamy crock pot potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, but make sure to thaw them completely before adding to the crock pot. Frozen potatoes can release extra water, which might thin out the soup, so you may need to cook a bit longer or add a thickener like a slurry of cornstarch and water.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 5, then cool and refrigerate. When ready to serve, reheat gently on the stove or in the crock pot and add the last 20 minutes of cooking time to melt cheese and finish the soup.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. The soup may thicken when chilled, so add a splash of broth or milk when reheating if needed.
Can I Substitute the Bacon or Cheese?
Yes! You can swap bacon for cooked ham or omit it for a vegetarian option. For cheese, any good melting cheese like Monterey Jack or Colby works well if you don’t have sharp cheddar on hand.
