Crockpot Crack Potato Soup is a creamy, cheesy, and super comforting dish that’s perfect for chilly days. It’s packed with tender potatoes, lots of cheese, crispy bacon bits, and a smooth, rich broth that warms you from the inside out. This soup gets its fun name because it’s honestly a little addictive—once you try it, you might find yourself coming back for seconds (or thirds!).
One of my favorite things about this soup is how easy it is to make in the crockpot. I just toss all the ingredients in, set it, and forget it until it’s time for dinner. It feels like a magic trick because the slow cooking brings out all those cozy, comforting flavors without any fuss. I always like to add just a bit of extra cheese and some chopped green onions on top to give it a little fresh bite.
I love serving this soup with warm, crusty bread or even some salty crackers on the side. It’s the kind of meal that feels like a hug in a bowl, perfect for family dinners or when friends drop by unexpectedly. Honestly, one spoonful of this soup makes you feel like you’ve got something special simmering on the stove all day—simple, satisfying, and so good.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are great because they hold their shape and become tender without turning mushy. If you don’t have these, Russets work but may break down more.
Bacon: Bacon adds smoky crunch and depth to the soup. For a lighter or vegetarian option, try turkey bacon or smoked tempeh.
Cheese: Sharp cheddar gives the soup its rich flavor. You can swap in Colby, Monterey Jack, or even a mild mozzarella for a mellow twist.
Sour Cream & Cream: Sour cream adds tang and creaminess. If you’re avoiding dairy, plain Greek yogurt or coconut cream can work well.
Flour & Butter: Mixing these creates a paste to thicken the soup. Gluten-free flour or cornstarch are good alternatives if needed.
How Can I Make Sure the Soup Is Creamy Without Burning or Clumping?
Getting that smooth, creamy texture takes a bit of care, especially in a slow cooker:
- Make the flour-butter paste (a roux) before adding it to the soup. This helps avoid lumps when thickening.
- Stir the roux well into the soup 30 minutes before serving so it cooks and thickens evenly.
- Add the cheese slowly while stirring to let it melt smoothly without clumping.
- When adding sour cream and cream, mix them gently off heat or at low heat; high heat can cause curdling.
- Stir occasionally during the last simmer to keep everything blended and prevent anything from sticking to the bottom.
These steps will help you enjoy a silky, rich soup every time, making your crockpot crack potato soup truly satisfying.
Equipment You’ll Need
- Crockpot/Slow cooker – perfect for hands-off cooking and slow simmering the flavors together.
- Cutting board and sharp knife – for chopping potatoes, onions, and garlic safely and quickly.
- Mixing bowl – to whisk the flour and butter paste before adding it to the soup.
- Wooden spoon or heat-safe spatula – to stir the soup without scratching your crockpot.
- Measuring cups and spoons – to get the seasoning and ingredients just right every time.
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a spicier, meaty twist that’s hearty and flavorful.
- Mix in steamed broccoli or spinach toward the end for extra veggies and a fresh pop of color.
- Use pepper jack cheese for a little kick, great if you like it spicy and cheesy.
- Top with crispy fried onions instead of bacon for a crunchy texture and a different taste layer.
How to Make Crockpot Crack Potato Soup?
Ingredients You’ll Need:
- 6 cups peeled and diced potatoes (Yukon Gold or red potatoes work well)
- 6 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 cup diced onions
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried dill weed (optional)
- ½ teaspoon dried thyme (optional)
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup sour cream
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- Fresh chives or green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 to 15 minutes to prepare, plus slow cooking time—6 to 7 hours on low or 3 to 4 hours on high in the crockpot. You’ll add finishing touches during the last 30 minutes of cooking to thicken and enrich the soup.
Step-by-Step Instructions:
1. Combining the Ingredients:
Put the diced potatoes, crumbled bacon, diced onions, minced garlic, chicken broth, salt, black pepper, dill weed, and thyme into your crockpot. Stir gently to mix everything together.
2. Cooking the Soup:
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be tender and easy to pierce with a fork.
3. Thickening the Soup:
In a small bowl, whisk together the flour and melted butter until you get a smooth paste. About 30 minutes before serving, stir this paste into the crockpot well to thicken the soup.
4. Adding the Cream and Cheese:
Stir in the shredded cheddar cheese slowly until melted and blended. Then, add the sour cream and heavy cream or half-and-half, stirring until the soup becomes smooth and creamy. Taste and add more salt or pepper if needed.
5. Final Cooking and Serving:
Let the soup cook on low for another 15 to 30 minutes to warm through completely. Serve hot, topped with extra bacon, shredded cheddar cheese, and chopped fresh chives or green onions for a flavorful finish.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just thaw them completely before adding to the crockpot to avoid extra water making the soup too thin.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the sour cream with coconut yogurt and use dairy-free cheese and cream alternatives to keep it creamy without dairy.
Is It Okay to Add More Vegetables?
Yes! Adding steamed broccoli, carrots, or peas about 30 minutes before serving is a great way to boost nutrition and add color without changing the cooking time significantly.
