Here’s a creamy, comforting Crock Pot Crack Potato Soup—loaded with potatoes, cheese, bacon, and full of flavor
Ingredients (Serves 4–6)
- 6–7 medium potatoes, peeled and diced
- 1 onion, chopped
- 3–4 cloves garlic, minced
- 4 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- Optional: 2–3 green onions for garnish, sour cream for serving
Instructions
1. Prep Ingredients
- Peel and dice potatoes
- Cook bacon until crispy and crumble
- Chop onion and mince garlic
2. Add to Crockpot
- In a slow cooker, combine potatoes, onion, garlic, bacon (reserve a bit for garnish), chicken broth, salt, and pepper
3. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender
4. Make it Creamy
- About 30 minutes before serving, stir in milk or cream
- Mash some potatoes with a spoon for thicker texture
- Add shredded cheddar cheese and stir until melted
5. Serve
- Garnish with reserved bacon, green onions, and a dollop of sour cream
- Serve hot with crusty bread
Pro Tips
- Yukon Gold potatoes work great—they hold their shape and mash slightly for creaminess
- Don’t boil after adding cheese—it can become grainy
- Adjust salt and pepper after adding milk or cream for perfect seasoning
- Leftovers thicken—reheat gently and stir in extra milk if needed
Variations
- Loaded potato soup: Add extra bacon, chives, and a sprinkle of smoked paprika
- Spicy: Add a pinch of cayenne or red pepper flakes
- Vegetable boost: Add corn, peas, or chopped carrots
- Low-carb: Skip some potatoes and add cauliflower for creaminess