The very first time I made this Crock Pot Crack Potato Soup, my entire kitchen filled with that cozy aroma that instantly makes you want to curl up with a blanket. As the potatoes simmered low and slow, the scent of bacon, cheese, and savory broth drifted through the house, and I kept lifting the slow cooker lid just to steal a whiff. When I finally tasted that first creamy spoonful, it honestly felt like the kind of comforting meal I’d been missing without even knowing it.
Why You’ll Love This Recipe
You’re going to fall head over heels for this Crock Pot Crack Potato Soup because it captures everything you expect from comfort food without requiring you to babysit a pot on the stove. From my perspective, it’s the type of soup that warms you all the way through, and it does it with almost no effort on your part. You’ll appreciate how hearty, flavorful, and addictive it is — truly one of those “just one more bowl” dishes that never disappoints.
Ingredients
- 6 cups diced potatoes (Yukon gold preferred)
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 8 oz cream cheese, cubed
- ½ cup cooked bacon, crumbled
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chives for garnish
I love Yukon gold potatoes for this soup because they break down just enough to create a naturally creamy texture, while still leaving some tender chunks. If you only have russet potatoes, they’ll work too, but you may need to adjust the cook time since they soften faster. The combination of cheddar and cream cheese makes the broth incredibly rich, but you can swap in Monterey Jack or a smoked cheese for a deeper flavor. And while bacon is a signature ingredient, turkey bacon or even ham can work if that’s what you have on hand.
Equipment Needed
- Slow cooker (6-quart recommended)
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Potato masher or immersion blender (optional)
A 6-quart slow cooker gives the ingredients plenty of room to simmer evenly, but even a smaller slow cooker will work if you scale down the batch. I find that a wooden spoon is perfect for stirring without scraping the crock, and a ladle makes serving easier once the soup is piping hot. You absolutely don’t need a masher or blender, but I personally like using one to adjust the texture — sometimes I want it chunky, and other times I want a smoother, creamier finish.
Step-by-Step Instructions
I always begin this recipe by prepping the potatoes because the size of the dice affects the final texture. I chop them into small, even cubes so they cook uniformly, and I toss them right into the slow cooker along with the chopped onions, broth, butter, salt, pepper, garlic powder, and paprika. At this stage, the mixture doesn’t look particularly impressive, but the aroma begins developing before the mixture even heats up. Once everything is combined, I set the slow cooker to low and let the potatoes soften while the flavors meld.(See the next page below to continue…)