Ohhh yes — Crock Pot Crack Potato Soup 🥔🧀🥓
Ultra-creamy, cheesy, loaded with bacon… basically impossible to stop eating. Here’s the classic slow-cooker version everyone loves.
Crock Pot Crack Potato Soup
Ingredients (6–8 servings)
- 2 lbs russet potatoes, peeled & diced
- 1 small onion, finely chopped
- 3 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 6–8 slices bacon, cooked & crumbled
- 2 tbsp butter
- Optional garnish: green onions, extra cheese, sour cream
Instructions
- Add base ingredients
Place potatoes, onion, broth, salt, pepper, and garlic powder in the crock pot. - Cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
Potatoes should be very tender.
- Mash or blend
Mash potatoes directly in the crock pot (leave chunky if you like)
or use an immersion blender for smooth soup. - Make it creamy
Stir in butter, cream cheese, heavy cream, and cheddar cheese.
Cover and cook another 20–30 minutes until melted and smooth. - Add bacon
Stir in most of the bacon, saving some for topping. - Serve
Garnish with bacon, green onions, cheese, or sour cream.
Why it’s called “crack” soup 😄
- Rich + salty + cheesy
- Hits all the comfort-food buttons
- Zero self-control required
Tips for best texture
- Russets = creamiest soup
- Soften cream cheese before adding
- Don’t add dairy until potatoes are cooked
Variations
- 🧄 Add roasted garlic
- 🌶 Add jalapeños or cayenne
- 🥦 Stir in broccoli
- 🥛 Lighter version: use half-and-half
If you want, I can also give you:
- No-cream-cheese version
- Instant Pot method
- Loaded baked potato soup twist
- Freezer-friendly tips
Just tell me 😋
