If you are craving a truly comforting and creamy soup that feels like a warm hug in a bowl, you have to try this Crock Pot Crack Potato Soup Recipe. It’s loaded with tender potatoes, rich cream cheese, smoky bacon, and sharp cheddar that meld together over slow cooking to create a flavor-packed meal you’ll want to make again and again. Whether it’s a chilly evening or a casual weekend gathering, this soup delivers on both ease and indulgence, making it an instant favorite.
Ingredients You’ll Need
The beauty of this soup lies in its simple, everyday ingredients that come together for a big impact. Each item plays a vital role—from the creamy softness of the cream cheese to the hearty potatoes and the savory bacon that adds that perfect smoky bite.
- 6 cups diced potatoes: Use medium, peeled potatoes for the perfect tender chunkiness.
- 1 can (15 oz) cream of chicken soup: Provides a rich, velvety base; use gluten-free if needed.
- 1 package (8 oz) cream cheese, cubed: Adds creaminess and depth to the soup texture.
- 4 cups chicken broth: The flavorful liquid foundation that ties everything together.
- 1/2 cup milk or heavy cream: Enhances the soup’s silkiness for a luscious mouthfeel.
- 1 teaspoon garlic powder: Boosts savory flavor without overpowering.
- 1 teaspoon onion powder: Adds subtle sweetness and complexity.
- 1 teaspoon ground black pepper: Provides just the right hint of heat.
- 1/2 teaspoon salt: Essential for seasoning, but adjust to your taste.
- 1/2 cup cooked bacon, crumbled: Brings smoky, crispy bits that contrast perfectly with the creamy soup.
- 1 1/2 cups shredded cheddar cheese: Melts into gooey deliciousness that makes every spoonful irresistible.
- 1/4 cup sliced green onions: Fresh, colorful garnish offering a light oniony crunch.
How to Make Crock Pot Crack Potato Soup Recipe
Step 1: Prep the Core Ingredients
Start by peeling and dicing your potatoes into bite-sized pieces so they cook evenly and quickly. Cube the cream cheese to ensure it melts smoothly throughout the soup. Set aside your cooked bacon and shredded cheddar cheese for later—they bring the magic touch that truly defines this dish.
Step 2: Combine Everything in the Crock Pot
In your slow cooker, toss in the diced potatoes, cream of chicken soup, cubed cream cheese, chicken broth, and milk or heavy cream. Sprinkle garlic powder, onion powder, salt, and black pepper on top before stirring everything well to blend the flavors before cooking.
Step 3: Slow Cook to Perfection
Cover your Crock Pot and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours. Be patient—the slow cooking lets the potatoes soften completely and allows the flavors to meld beautifully. If you’re able, give the soup a gentle stir halfway through to improve flavor integration.
Step 4: Mash for Creamy Texture
Once the potatoes are tender, use a potato masher or fork to mash some of them right in the pot. Leaving little chunks adds delightful texture while thickening the soup into a rich, creamy consistency.
Step 5: Add Cheese and Bacon
Stir in the shredded cheddar cheese and crumbled bacon to the hot soup, letting the cheese melt fully and the bacon mingle into every bite. This step is what turns the dish from delicious to downright addictive.
Step 6: Serve Hot and Garnish
Ladle the soup into bowls and garnish with extra cheese, bacon, and sliced green onions for a burst of freshness and a pop of color. Serve immediately and prepare for rave reviews.
How to Serve Crock Pot Crack Potato Soup Recipe
Garnishes
Extra crispy bacon bits, extra sharp shredded cheddar, and a sprinkle of fresh green onions are classic garnishes that elevate this soup’s flavor and presentation. A dollop of sour cream or a dash of paprika can also add beautiful contrast and richness.
Side Dishes
Pair this hearty soup with a crisp side salad, warm crusty bread, or flaky dinner rolls to round out the meal. The soup’s creamy nature complements crunchy and fresh sides beautifully, making the dining experience balanced and satisfying.
Creative Ways to Present
Serve the soup inside hollowed-out bread bowls for an eye-catching, edible container that doubles the comfort factor. You can also layer it with toppings in clear mugs or jars for fun, individual servings at a casual party.
Make Ahead and Storage
Storing Leftovers
This Crock Pot Crack Potato Soup Recipe stores wonderfully in airtight containers in the refrigerator for up to 3 days. The flavors actually develop more as it sits, making your leftovers just as delightful as the first serving.
Freezing
You can freeze this soup in freezer-safe containers for up to 2 months. Be sure to leave space at the top to allow for expansion. When ready to eat, thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat your soup on low heat on the stove, stirring occasionally until warmed through. Add a splash of milk if needed to loosen the texture. Avoid boiling to maintain that creamy, luscious consistency.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the cream of chicken soup for a cream of mushroom or vegetable soup and use vegetable broth instead of chicken broth. Leave out the bacon or use a plant-based alternative for a vegetarian-friendly version.
What type of potatoes work best?
Yukon gold and russet potatoes are great choices because they become tender yet hold their shape when cooked, creating the perfect texture for this soup.
Can I use fresh garlic instead of garlic powder?
Yes, you can use fresh minced garlic for a more robust flavor. Add it in the beginning with the soup base so it has time to mellow and infuse throughout the cooking process.
How thick should the soup be when done?
The soup should be creamy and somewhat thick but still spoonable. Mashing some of the potatoes before adding cheese helps achieve this consistency without needing extra thickeners.
Is this soup freezer-friendly after adding cheese and bacon?
While it’s best to freeze the soup before adding cheese and bacon to maintain texture, it can be frozen after as well. Just expect some slight change in texture, and add fresh cheese and bacon when reheating if desired.
Final Thoughts
This Crock Pot Crack Potato Soup Recipe is the ultimate comfort food that never fails to satisfy. Its effortless prep and slow cooker magic combine to create a luscious, hearty soup bursting with flavor, perfect for any day of the year. I hope you love making—and eating—this as much as I do!
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Crock Pot Crack Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 to 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Crack Potato Soup is a comforting and creamy meal perfect for chilly days. Made with tender diced potatoes, cream cheese, chicken broth, and flavorful bacon, it’s slow-cooked to perfection for a rich and hearty texture. Topped with shredded cheddar cheese and green onions, this easy-to-make soup is a delicious way to warm up any table.
Ingredients
Soup Base
- 6 cups diced potatoes (about 4–5 medium potatoes, peeled)
- 1 can (15 oz) cream of chicken soup (or gluten-free version)
- 1 package (8 oz) cream cheese, cubed
- 4 cups chicken broth
- 1/2 cup milk or heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
Add-ins & Garnish
- 1/2 cup cooked bacon, crumbled (plus more for garnish)
- 1 1/2 cups shredded cheddar cheese (plus more for topping)
- 1/4 cup sliced green onions (for garnish)
Instructions
- Prepare Ingredients: Dice the potatoes into small, bite-sized pieces. Cube the cream cheese. Set aside the cooked and crumbled bacon and shredded cheddar cheese for later use.
- Combine Ingredients in Crock Pot: In the Crock Pot, add the diced potatoes, cream of chicken soup, cream cheese cubes, chicken broth, milk or heavy cream, garlic powder, onion powder, salt, and pepper. Stir everything until well combined to ensure even flavor distribution.
- Cook the Soup: Cover the Crock Pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until potatoes are tender and soup is hot. Stir occasionally if possible to help blend ingredients together.
- Mash Potatoes Slightly: Once potatoes are tender, use a potato masher or fork to gently mash some of the potatoes while leaving chunks intact. This will thicken the soup and enhance its creamy texture.
- Add Cheese and Bacon: Stir in the shredded cheddar cheese and crumbled bacon. Continue stirring until the cheese melts smoothly into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra shredded cheese, additional bacon, and sliced green onions. Serve hot and enjoy the comforting flavors.
Notes
- You can substitute cream of chicken soup with a gluten-free version if needed.
- For a richer soup, use heavy cream instead of milk.
- Adjust salt according to taste, especially if using salty bacon.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For extra creaminess, blend a portion of the soup after cooking and mix back in.
- To make this recipe vegetarian, substitute chicken broth with vegetable broth and use vegetarian cream of mushroom soup.
