Crock Pot Crack Potato Soup is the ultimate comfort food that’s creamy, cheesy, and packed with tender potatoes and crispy bacon bits. This soup is your go-to for chilly days when you want something warm and filling without spending hours in the kitchen. With a slow cooker doing most of the work, it’s as easy as it is delicious.
I love making this soup on weekends when I can set it and forget it, letting all those flavors meld together while I get on with other things. The best part is how the slow cooker softens the potatoes perfectly and lets the cheese melt into the broth, creating that rich, velvety texture everyone loves. And yes, the crispy bacon sprinkled on top is the cherry on top—I always make a little extra just for that crispy finish.
For me, this soup feels like a warm hug in a bowl. I like to serve it with crusty bread or crackers on the side to soak up every bit. It’s the kind of meal that brings everyone to the table and encourages seconds, so keep your ladle ready. If you’re looking for a simple, crowd-pleasing soup, this one never disappoints.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky crunch that brings life to the soup. If you prefer, turkey bacon or pancetta work too for a different flavor. For a vegetarian option, skip bacon and add smoked paprika for depth.
Potatoes: Yukon Gold are my favorite for their creamy texture, but Russets are great if you want a fluffier bite. Avoid boiling potatoes as slow cooking softens them nicely over time.
Cheese: Sharp cheddar gives the soup that perfect tang and melt. You can swap it for Colby Jack, Monterey Jack, or even a mild Swiss for a different twist. Fresh shredded cheese melts best here.
Sour Cream & Cream: These create the creamy body of the soup. Greek yogurt can replace sour cream for a tangy, lighter option. Half-and-half lightens the creaminess if preferred over heavy cream.
How Do I Get the Perfect Creamy Texture Without Clumps?
The secret is making a roux and gentle blending. Here’s how:
- Melt butter and whisk in flour, cooking 1-2 mins to avoid raw flour taste.
- Add cream slowly, whisking till thickened—it helps prevent lumps.
- Partially mash potatoes in the crock pot using a masher or immersion blender—keep some chunks for texture.
- Stir in the roux, cheese, and sour cream last while soup is warm but not boiling, so cheese melts smoothly.
Also, stirring often after adding dairy prevents curdling. If soup gets too thick, just thin with broth or water until you find your favorite consistency.
Equipment You’ll Need
- Crock pot (slow cooker) – perfect for hands-off, all-day cooking that softens potatoes evenly.
- Skillet – great for crisping bacon and sautéing onions before adding to the soup.
- Wooden spoon or heatproof spatula – handy for stirring without scratching your pots.
- Potato masher or immersion blender – lets you mash some potatoes for your preferred soup texture.
- Small saucepan – for making the roux that thickens and creams up the soup.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a heartier, smoky twist.
- Add cooked corn kernels or peas for a pop of sweetness and color.
- Use pepper jack cheese to add a mild, spicy kick to your soup.
- Stir in chopped green onions or use shallots instead of yellow onion for a milder, sweeter taste.
Crock Pot Crack Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 6 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken broth
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 3 tbsp butter
- Fresh chives, chopped (for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare, then 6-7 hours cooking on low (or 3-4 hours on high) in your crock pot. Most of the time, the soup cooks slowly without any extra work, making it perfect for a busy day.
Step-by-Step Instructions:
1. Cook the Bacon and Sauté the Veggies:
In a skillet over medium heat, cook the chopped bacon until it’s nice and crispy. Take the bacon out and let it drain on paper towels. Leave about 2 tablespoons of the bacon fat in the pan. Add the chopped onion and cook until soft and clear, about 5 minutes. Stir in the minced garlic and cook for another minute. Then, transfer the onion and garlic mixture into your crock pot.
2. Add Potatoes and Seasonings:
Put the diced potatoes, chicken broth, water, dried thyme, dried parsley, salt, and pepper into the crock pot with the onion and garlic. Give it a good stir to mix everything together.
3. Slow Cook the Soup:
Cover and cook the soup on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are soft and tender.
4. Make the Creamy Roux:
While the soup cooks, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a smooth roux (this helps thicken the soup later). Slowly whisk in the heavy cream, keeping the mixture smooth, and cook until it thickens, about 3-5 minutes. Remove from heat.
5. Finish the Soup:
When the potatoes are tender, use a potato masher or immersion blender to mash or partially blend the soup to your preferred texture — some chunks make it nice and hearty! Then stir in the roux mixture, sour cream, 1 ½ cups of shredded cheddar cheese, and half of the cooked bacon. Stir gently until the cheese melts and the soup is creamy.
6. Serve and Garnish:
Taste the soup and add more salt or pepper if needed. If it feels too thick, add a little extra broth or water to loosen it up. Ladle the soup into bowls, and top with the remaining cheddar cheese, crispy bacon pieces, and fresh chopped chives. Serve warm, with crusty bread or crackers if you like.
Enjoy your delicious, 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 add them directly to the crock pot without thawing—they may cook a little faster, so check tenderness a bit earlier.
Can I Make This Soup in Advance?
Absolutely! This soup tastes even better the next day as flavors meld. 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.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3-4 days. When reheating, stir well and add a splash of broth or cream if it’s too thick.
Can I Substitute Dairy Ingredients?
Yes! Sour cream can be swapped with Greek yogurt for a lighter option, and half-and-half or milk works instead of heavy cream, though the soup will be less rich. For a dairy-free version, use plant-based alternatives, but expect a slight change in flavor and texture.