Some days are simply exhausting. Between work, kids, and endless to-do lists, the idea of standing over a stove for hours feels overwhelming. That’s exactly why Crock Pot Crack Potato Soup has become a staple in my kitchen. It’s the kind of comforting, hands-off meal that quietly cooks while life happens around you—rich, creamy, and deeply satisfying. One spoonful, and everyone at the table is happy.
Table of Contents
Why You’ll Love Crock Pot Crack Potato Soup
- Perfect for busy weeknights with minimal prep
- Creamy, rich, and incredibly comforting
- Kid-approved and family-friendly
- Made with simple, affordable ingredients
- Ideal for meal prep, gatherings, or cozy dinners
This soup delivers maximum flavor with minimal effort—exactly what a slow cooker recipe should do.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 32 oz chicken broth (or vegetable broth)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled (plus extra for topping)
- Salt and black pepper, to taste
Optional toppings:
- Sliced green onions
- Sour cream
Ingredient Tips and Substitutions
- For a lighter version, use reduced-fat cream cheese
- Greek yogurt can replace cream cheese for a healthier twist
- Add paprika or cayenne for subtle heat
- Leftover cooked potatoes can save time—add them direc
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How to Make Crock Pot Crack Potato Soup
- Place the diced potatoes, onion, and garlic into the crock pot.
- Pour in the broth, making sure the potatoes are fully covered.
- Season with salt and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork-tender.
- Blend the soup using an immersion blender until smooth, or partially blend for a chunkier texture.
- Stir in the softened cream cheese until fully melted.
- Add cheddar cheese and crumbled bacon, stirring well.
- Cook on low for another 20–30 minutes until creamy and well combined.
- Serve hot with your favorite toppings.
Pro Tips for Best Results
- If the soup becomes too thick, add extra broth gradually
- Let cream cheese soften fully before adding for smoother texture
- Stir occasionally after adding cheese to prevent sticking
Variations
Healthier Option
Use skim milk instead of cream cheese and add vegetables like carrots or celery.
Flavor Enhancements
- Fresh herbs like thyme or parsley add depth
- Jalapeño or crushed red pepper for heat lovers
Serving Suggestions
- Serve with crusty bread or garlic bread
- Pair with a fresh green salad
- Top with crushed tortilla chips for extra crunch
Storage and Freezing
Refrigerator:
Store in an airtight container for up to 3–4 days.
Freezer:
Freeze in freezer-safe containers for up to 3 months. Stir well after reheating, as cream-based soups may slightly change texture.
Reheating Instructions
- Microwave in 30-second intervals, stirring between each
- Add a splash of broth or milk to loosen consistency
Final Thoughts
Crock Pot Crack Potato Soup is comfort food at its best—simple, hearty, and guaranteed to bring everyone to the table. Whether you’re feeding a busy family or meal-prepping for the week, this slow cooker favorite never disappoints. Once you try it, it’s bound to become a regular in your rotation.
FAQs
Can I make this soup vegetarian?
Yes. Use vegetable broth and omit bacon or replace it with a vegetarian alternative.
Can I make it without a crock pot?
Absolutely. Cook everything in a large pot on the stovetop for about 30–40 minutes until potatoes are tender.
How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 4 days.days. If freezing, cool the soup before transferring it to freezer-safe containers, where it can last for 3 months!
Crock Pot Crack Potato Soup
Ingredients
Main Ingredients
- 6 medium-sized russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 32 oz chicken broth (or vegetable broth)
- 8 oz cream cheese, softened For a lighter option, use reduced-fat or Greek yogurt.
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled (plus extra for topping)
- Salt and pepper to taste
- Optional: sliced green onions and sour cream for serving
Instructions
Preparation
- Peel and dice your russet potatoes into bite-size cubes for even cooking.
- Add the chopped onion and minced garlic into the crock pot with the potatoes.
- Pour in the chicken or vegetable broth, ensuring the potatoes are fully covered.
- Sprinkle salt and pepper according to your taste preferences.
Cooking
- Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Once cooked, use an immersion blender to puree the soup to your desired consistency. If you love chunky soup, blend only half of it.
- Stir in the softened cream cheese until fully incorporated, followed by the shredded cheddar cheese and crumbled bacon.
- Let the soup warm for an additional 30 minutes on low, stirring occasionally until all the cheese is melted and gooey.
Serving
- Ladle the soup into bowls and top it with extra crumbled bacon, green onions, and a dollop of sour cream if desired.