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Oh man, you’re going to love this one! Crock Pot Crack Potato Soup is creamy, cheesy, and totally comforting. It’s perfect for busy days because you just toss everything into the slow cooker and let it do its magic. You can use pre-packaged diced potatoes for ultimate convenience or dice up fresh potatoes if you prefer. Plus, kids love it (cheese + bacon = win), and it makes the whole house smell amazing. Let’s get started!
What You’ll Need
- 1 (32 oz) bag pre-packaged diced potatoes OR 4 cups fresh potatoes, peeled and diced
- 1 (8 oz) block cream cheese, softened
- 1 (10.5 oz) can cream of chicken soup
- 2 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup cooked and crumbled bacon (plus extra for topping)
- ½ cup chopped green onions (for garnish)
Pro Tips
- Choose Your Potatoes: Use pre-packaged diced potatoes for quick prep or dice fresh potatoes if you have a little extra time. Russet or Yukon Golds work great!
- Soften the Cream Cheese: Let the cream cheese sit at room temperature for 15-20 minutes so it melts smoothly into the soup.
- Cook the Bacon First: Crispy bacon is best! Cook it ahead and save some for garnishing.
- Low and Slow: Cooking on low gives the soup a richer flavor and the potatoes a perfect texture.
- For Thicker Soup: If you like it thicker, stir in a few tablespoons of instant mashed potatoes or mash some of the cooked potatoes with a fork.
Tools You’ll Need
- Crock pot/slow cooker
- Cutting board
- Sharp knife
- Ladle
- Cheese grater (if shredding your own cheese)
Substitutions and Variations
- No bacon? Try diced ham or cooked sausage instead.
- Dairy-free? Use dairy-free cream cheese and cheese alternatives.
- Veggie option: Swap cream of chicken soup for cream of celery and add some diced carrots or celery.
- Spicy kick: Add a pinch of cayenne or some diced jalapeños for heat.
Make Ahead Tips
- Dice your fresh potatoes (if using) the night before and store them in cold water in the fridge.
- Assemble all the ingredients (except cream cheese and toppings) in the crock pot, refrigerate overnight, and start cooking in the morning.
How to Make Crock Pot Crack Potato Soup
1. Add Ingredients to Crock Pot
Add the pre-packaged diced potatoes OR fresh diced potatoes, cream of chicken soup, chicken broth, shredded cheddar cheese, garlic powder, onion powder, and black pepper to the crock pot. Stir everything together to combine.
2. Cook on Low
Cover the crock pot and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the soup has thickened.
3. Add Cream Cheese and Bacon
Once the potatoes are soft and the soup is creamy, add the softened cream cheese and most of the crumbled bacon (save some for garnishing) directly to the crock pot. Stir everything together until the cream cheese is fully melted and the soup is smooth.
4. Serve and Garnish
Ladle the soup into bowls and garnish with shredded cheddar cheese, crispy crumbled bacon, and chopped green onions. Serve with crusty bread for dipping and enjoy!
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze soup (without toppings) for up to 2 months. Thaw overnight in the fridge and reheat.
Wrap-Up
Crock Pot Crack Potato Soup is a dish that’ll make your whole family happy. It’s warm, creamy, cheesy, and oh-so-satisfying! Whether you make it for a busy weeknight or as a crowd-pleaser for game day, this recipe is a guaranteed hit. Try it out, and don’t forget to leave a comment below—I’d love to hear how yours turned out or what fun twists you added. Let’s get cooking and make some delicious memories! 😊
