🥔✨ Crock Pot Crack Potato Soup

The Ultimate Creamy, Cheesy, Bacon-Loaded Comfort Soup!
This slow cooker potato soup is rich, velvety, and loaded with cheddar, cream cheese, crispy bacon, and tender potatoes. It’s the perfect family-friendly meal for cold nights, busy days, or anytime you need a bowl of warm comfort.

📝 Ingredients

Soup Base

• 6 medium potatoes, peeled and diced

• 1 medium onion, diced

• 4 cups chicken broth

• 1 tsp garlic powder

• ½ tsp black pepper

Creamy Add-Ins

• 1 block (8 oz) cream cheese, softened

• 2 cups shredded cheddar cheese

• ½ cup sour cream

Flavor Boosters

• ½ cup cooked and crumbled bacon (plus extra for topping)

• Optional: ¼ cup chopped green onions or chives

🍲 Instructions

1. Build the Base

Add potatoes, onion, chicken broth, garlic powder, and black pepper to the slow cooker. Stir everything together.

2. Slow Cook

Cover and cook:

• LOW: 6–7 hours

• HIGH: 3–4 hours
  Cook until potatoes are soft and easily mashed with a spoon.

3. Blend (Optional But Delicious)

For extra creaminess, use an immersion blender to partially blend the soup. Leave some chunks for texture.

4. Add the Creamy Ingredients

Stir in softened cream cheese, shredded cheddar, sour cream, and bacon. Mix until fully melted and creamy.

5. Serve

Ladle into bowls and top with extra bacon, shredded cheese, and green onions.

🍽️ Serving Suggestions

• Serve with warm crusty bread, garlic toast, or biscuits.

• Add a side salad for balance.

• Top with extra bacon (always).

• Drizzle with a little hot sauce for spice lovers.

• Serve in bread bowls for a cozy presentation.

• Garnish with chives, parsley, or jalapeños for flair.

🔥 20 Cooking Tips

1. Use Russet or Yukon Gold potatoes for the creamiest texture.

2. Dice potatoes evenly so they cook uniformly.

3. Soften cream cheese beforehand to help it melt smoothly.

4. Add cheddar at the end to prevent curdling.

5. Use freshly shredded cheese — it melts better.

6. Blend only part of the soup to keep it thick but textured.

7. Add cooked bacon at the end to keep it crispy.

8. Add a splash of milk or cream if you want a thinner consistency.

9. Add cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if it needs thickening.

10. Add paprika or smoked paprika for a smoky flavor boost.

11. Substitute vegetable broth for a vegetarian version (minus bacon).

12. Stir occasionally during cooking if your crock pot runs hot.

13. Use low-sodium broth if you’re sensitive to salt.

14. Add 1 cup diced carrots or celery for extra flavor.

15. Add ½ tsp dried thyme or rosemary for a cozy herbal note.

16. Swap cheddar for white cheddar, Colby Jack, or pepper jack.

17. For richness, add 2 tbsp butter at the end.

18. For extra protein, stir in cooked shredded chicken.

19. Don’t add cream cheese straight from the fridge — it won’t melt properly.

20. Taste and adjust seasoning after the cheese melts — the flavors intensify.

❓ 20 Frequently Asked Questions (FAQ)

1. Can I use frozen potatoes?

Yes — frozen diced potatoes work great and save time.

2. Can I use hash browns instead?

Absolutely. Use frozen shredded or cubed hash browns. Reduce cooking time slightly.

3. Can I leave the potato skins on?

Yes! Just wash and scrub well. Yukon Golds work especially well with skins.

4. Can I add meat besides bacon?

Yes — cooked ham, sausage, or shredded chicken are excellent additions.

5. Can I make this without cream cheese?

You can, but the soup will be less rich. Substitute with ½ cup heavy cream.

6. Can I freeze this soup?

Potato soups can separate after freezing, but still taste good. Stir well when reheating.

7. Can I make it thicker?

Yes — mash more potatoes or add a cornstarch slurry.

8. Can I make it thinner?

Add extra broth, milk, or cream after cooking.

9. Will the sour cream curdle?

No, because it’s added after cooking when the soup has cooled slightly.

10. Can I cook this on the stovetop?

Yes — simmer 20–30 minutes until potatoes are soft, then add the creamy ingredients.

11. Can I use evaporated milk instead of sour cream?

Yes — it creates a smooth, creamy texture.

12. Can I prep ingredients ahead of time?

Yes — chop potatoes and onion, but store potatoes submerged in water to prevent browning.

13. Can I add vegetables?

Yes — carrots, celery, corn, or peas work great.

14. Can I use different cheese?

Absolutely. Pepper jack adds heat, white cheddar adds sharpness.

15. Can this be made dairy-free?

Use dairy-free cream cheese, dairy-free cheddar, and coconut milk instead of sour cream.

16. What potatoes work best?

Russet (fluffy) or Yukon Gold (creamy and buttery).

17. What size crock pot should I use?

A 6-quart slow cooker is perfect.

18. Can I double the recipe?

Yes — but use an 8-quart crock pot and extend cooking time slightly.

19. How long do leftovers last?

Up to 4 days refrigerated in an airtight container.

20. How do I reheat it?

Warm gently on the stovetop or microwave with a splash of broth or milk to loosen.