Crock Pot Crack Potato Soup — The first time I ladled this steaming, cheesy soup into bowls was on a rainy October night, the windows fogged and the kitchen smelling of roasted potatoes and warm spices. One spoonful and every cozy memory of fall came rushing back — baked apples, crackling leaves, and the comforting hush of evening. This Crock Pot Crack Potato Soup is a reader favorite because it’s simple, forgiving, and delivers that “come-home” warmth every time. If you love richer bowls, pair it with our cheesy potato soup guide for extra comfort.
Ingredients
This recipe is designed for a 6-quart slow cooker and serves 6–8. Gather the following:
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk (or a dairy alternative)
- 1 cup sour cream, room temperature
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, plus extra for topping
- 6 ounces smoked turkey bacon, cooked and chopped
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Chopped chives or green onions, for garnish
This Crock Pot Crack Potato Soup relies on a creamy base and layered flavors — using smoked turkey bacon adds a savory finish without extra fuss.
Step-by-step Instructions
Follow these easy steps, perfect for beginners:
- Prep: Peel and cube the potatoes, chop the onion, and cook the smoked turkey bacon until crispy. Reserve a few bacon pieces for garnish.
- Layer: In the slow cooker, combine potatoes, onion, garlic, chicken broth, smoked paprika, onion powder, and butter. Stir gently to distribute.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
- Mash & mix: Use a potato masher or immersion blender to mash about half the potatoes in the pot, leaving some chunks for texture.
- Add dairy: Stir in the cream cheese, sour cream, milk, and shredded cheddar until smooth and heated through. Season with salt and pepper.
- Finish: Fold in most of the chopped smoked turkey bacon, reserving some for garnish. Let the soup warm for another 10–15 minutes on LOW, then serve.
This Crock Pot Crack Potato Soup is forgiving — if it’s too thin, simmer uncovered for 10–15 minutes to thicken.
Tips for Success
Small touches make a big difference:
- Start with room-temperature dairy to help it melt smoothly into the hot soup.
- If you prefer a chunkier texture, mash fewer potatoes; for a silky finish, use an immersion blender.
- Taste and adjust salt at the end, especially if your broth has high sodium.
- For a quicker version, see our easy potato soup recipe for shortcut techniques that still keep the same cozy flavor.
Always stir gently after adding cheese to avoid graininess.
Possible Variations
Customize this Crock Pot Crack Potato Soup to match the season or dietary needs:
- Gluten-free: Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken instead of flour.
- Vegetarian: Substitute vegetable broth and omit the smoked turkey bacon; add smoked paprika or liquid smoke for depth.
- Streusel topping (savory twist): Combine panko breadcrumbs, melted butter, grated Parmesan, and chopped herbs; sprinkle on top and broil for 2–3 minutes for a crunchy finish.
- Lighter version: Swap half-and-half for whole milk and reduce cream cheese to 4 ounces for fewer calories.
These variations keep the core comfort of Crock Pot Crack Potato Soup while letting you experiment.
Storage Recommendations
Store leftovers properly to enjoy later:
- Fridge: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 4 days. Reheat gently on the stove over low heat, stirring in a splash of milk if needed.
- Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly; texture may change slightly, so whisk or blend briefly if separation occurs.
- Reheating tip: Avoid rapid boiling when reheating to prevent dairy separation — low and slow is best for a creamy finish.
Crock Pot Crack Potato Soup reheats beautifully, making it a great make-ahead meal for busy autumn evenings.
FAQs
Q1: Can I make Crock Pot Crack Potato Soup vegetarian?
A1: Yes — use vegetable broth, omit the smoked turkey bacon, and add smoked paprika or liquid smoke for depth. Add extra vegetables like carrots or celery for more body.
Q2: How long does Crock Pot Crack Potato Soup last in the fridge?
A2: Properly stored in an airtight container, this Crock Pot Crack Potato Soup will keep for up to 4 days in the refrigerator. Reheat on the stove over low heat until warmed through.
Q3: Can I freeze Crock Pot Crack Potato Soup?
A3: Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly; the texture may shift slightly, so stir or blend to restore creaminess.
Q4: How do I thicken Crock Pot Crack Potato Soup if it’s too thin?
A4: Simmer uncovered to reduce the liquid, mash a few more potatoes into the soup for natural thickness, or mix a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it in while heating until it thickens.
Enjoy making this cozy Crock Pot Crack Potato Soup — it’s a fall staple that’s as warming to make as it is to taste. For other comforting potato bowls, check out related chicken recipes that pair beautifully with crusty bread. Explore chicken potato soup recipes for serving ideas.
Print
Crock Pot Crack Potato Soup
- Total Time: 390 minutes
- Yield: 8 servings
- Diet: None
Description
A cozy and comforting potato soup made in a slow cooker, perfect for chilly fall nights.
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk (or a dairy alternative)
- 1 cup sour cream, room temperature
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, plus extra for topping
- 6 ounces smoked turkey bacon, cooked and chopped
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Chopped chives or green onions, for garnish
Instructions
- Prep: Peel and cube the potatoes, chop the onion, and cook the smoked turkey bacon until crispy. Reserve a few bacon pieces for garnish.
- Layer: In the slow cooker, combine potatoes, onion, garlic, chicken broth, smoked paprika, onion powder, and butter. Stir gently to distribute.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
- Mash & mix: Use a potato masher or immersion blender to mash about half the potatoes in the pot, leaving some chunks for texture.
- Add dairy: Stir in the cream cheese, sour cream, milk, and shredded cheddar until smooth and heated through. Season with salt and pepper.
- Finish: Fold in most of the chopped smoked turkey bacon, reserving some for garnish. Let the soup warm for another 10–15 minutes on LOW, then serve.
Notes
Start with room-temperature dairy to help it melt smoothly; stir gently after adding cheese to avoid graininess. Adjust salt at the end based on broth sodium level.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American