Crock Pot Crack Potato Soup

This Crock Pot Crack Potato Soup is my go-to recipe when comfort is calling and I am after something hearty but low effort. Nothing beats the aroma of potatoes, crispy bacon, and cheese melting together all day long. Every spoonful tastes like a warm hug, making even gloomy days feel cozy and bright.

I fell in love with this soup during a chilly autumn and now keep the ingredients on hand all winter. The way my kids perk up when they smell it in the crock pot always makes me smile.

Ingredients

• Russet potatoes: peeled and diced for classic flavor and a creamy bite choose firm ones without blemishes
• Bacon: cooked to crisp and crumbled for smoky saltiness thick-cut holds up best
• Onion: diced to build deep savory flavor look for firm shiny ones
• Garlic: minced because it brings warmth and richness fresh always beats jarred
• Chicken broth: for a flavorful base opt for low sodium to control saltiness
• Heavy cream: for a velvety finish and luxurious feel use real cream for richness
• Shredded cheddar cheese: brings gooey tang and color sharp cheddar is my favorite
• Black pepper: for a gentle kick and balance use freshly ground for the best taste
• Paprika: offers warmth and a pop of color go for smoked paprika if you like
• Green onions: sliced for garnish add fresh crunch and color buy firm vibrant stalks

Step-by-Step Instructions

Prepare the Ingredients:

Peel and dice russet potatoes into even cubes. Dice onion and mince garlic. Cook bacon in a skillet until crisp and crumble when cooled. Shred cheddar cheese and slice green onions for garnish.

Load the Crock Pot:

Place diced potatoes, crumbled bacon, onion, garlic, and chicken broth into the slow cooker. Stir to combine everything evenly so each spoonful is packed with flavor.

Start Cooking:

Set your slow cooker on low for six to seven hours or high for three to four hours. Let potatoes soften until a fork goes in easily and the kitchen smells deliciously savory.

Add the Creamy Elements:

Stir in heavy cream, shredded cheddar cheese, black pepper, and paprika. Mix thoroughly and let it cook for another ten to fifteen minutes so the cheese melts and soup thickens into a luscious bowl of comfort.

Finish and Serve:

Give everything one more stir then ladle soup into bowls. Top with fresh green onions and extra bacon or cheddar for good measure if you want to go all in.

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Crispy bacon is my favorite part and I always sneak a few extra pieces for garnish. Nothing beats the happy faces around the table when this soup is on the menu and every bowl is scraped clean.

Storage Tips

Once cooled completely, transfer any leftovers to airtight containers. The soup stays fresh in the refrigerator for up to four days or in the freezer for about two months. When reheating, it thickens a bit, so add a splash of broth or cream and stir gently on the stove or in the microwave until hot and creamy again.

Ingredient Substitutions

If you are looking for a lighter version, swap the heavy cream for half-and-half or use evaporated milk. Feel free to stir in extra veggies like corn, carrots, or celery depending on what is in your fridge. Monterey Jack or Pepper Jack cheese work great if you want a different flavor twist or more heat. For a gluten-free version, double-check labels on your broth and cheese.

Serving Suggestions

A crusty baguette or buttery dinner rolls are perfect for mopping up every drop. Pair the soup with a green salad in a zippy vinaigrette for a balanced meal. Grilled cheese sandwiches turn the experience into a true comfort food feast, or try serving with roasted veggies for extra nutrition.

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Cultural and Historical Context

This soup echoes all the flavors of American loaded baked potatoes, translated into spoonable form. Signature comfort foods like this highlight why crock pots became such a kitchen staple—they make it easy to feed a crowd and transform pantry staples into something deeply satisfying.

Recipe FAQs

→ Can I prepare this in advance?

Absolutely, this soup reheats well and is ideal for making ahead. Store in the fridge for up to 4 days.

→ Is it possible to use hash browns instead of fresh potatoes?

Yes, frozen shredded or diced hash browns can be used for a quicker option with excellent results.

→ How can I make this soup vegetarian?

Skip the bacon and substitute vegetable broth for a flavorful vegetarian variation. Smoked paprika adds depth.

→ Can I adjust the texture of the soup?

For a thicker consistency, mash some potatoes in the pot before adding the cream and cheese.

→ What are the best toppings to serve?

Top each bowl with extra bacon, cheddar, and green onions for added texture and freshness.

→ How should I store leftovers?

Allow soup to cool, then refrigerate in airtight containers for up to 4 days or freeze for up to 2 months.