Crock Pot Crack Potatoes

This creamy Crock Pot Crack Potato Soup brings together tender russet potatoes, crispy bacon, sharp cheddar, and a hint of garlic and onion in a slow—cooked broth that melts in your mouth. It’s the kind of meal that makes an ordinary day feel special, wrapping you in warmth and comfort with every spoonful. Preparing it in the crock pot means you can set it and forget it, coming home to a rich, flavorful dish that’s perfect for family dinners or meal prep.

I first made this soup during a chilly autumn weekend and now keep the ingredients ready all season long. The way my kids' faces light up when it’s in the crock pot is pure joy and makes it a staple in our home.

Ingredients

• Russet potatoes: peeled and diced for that classic creamy texture choose firm blemish—free potatoes for the best results
• Bacon: cooked until crisp then crumbled to add smoky saltiness thick—cut bacon holds its texture well in soup
• Onion: diced to build a deep savory flavor pick firm shiny onions for sweetness
• Garlic: minced to bring warmth and richness fresh is always preferred to jarred for best flavor
• Chicken broth: provides a flavorful base opt for low sodium so you can control seasoning
• Heavy cream: adds a velvety finish and luxurious mouthfeel use genuine cream for richness
• Shredded cheddar cheese: offers gooey tang and beautiful color sharp cheddar is my favorite choice
• Black pepper: gives a gentle kick and balances the soup use freshly ground for optimum taste
• Paprika: adds warmth and a pop of color smoked paprika works great if you enjoy deeper flavor
• Green onions: sliced as garnish add fresh crunch and bright color choose firm vibrant stalks

Instructions

Prepare the Ingredients:

Peel and dice russet potatoes into even cubes. Dice the onion and mince the garlic finely. Cook the bacon in a skillet over medium heat until crisp. Once cooled, crumble it into small pieces. Shred the cheddar cheese and slice green onions thinly for garnish.

Load the Crock Pot:

Place the diced potatoes, crumbled bacon, diced onion, minced garlic, and chicken broth into the crock pot. Use a spoon to stir everything together so the flavors can mingle evenly with every bite.

Start Cooking:

Set your slow cooker to low for six to seven hours or high for three to four hours. Cook until the potatoes are soft and tender enough that a fork easily pierces them. Your kitchen will fill with a comforting savory aroma.

Add the Creamy Elements:

Stir in the heavy cream, shredded cheddar cheese, freshly ground black pepper, and paprika. Mix everything thoroughly then let the soup cook for another ten to fifteen minutes. This allows the cheese to melt completely and the soup to thicken into a luscious, creamy delight.

Finish and Serve:

Give the soup one final stir. Ladle it into bowls and top with sliced green onions. For extra indulgence, sprinkle more crumbled bacon or cheddar cheese on top. Serve hot and enjoy the cozy, satisfying flavors.

Crispy bacon is my favorite part of this soup and I always save a few extra pieces to sprinkle on top at the end. Nothing beats the happy, satisfied smiles around the table when this soup is served and every bowl is scraped clean.

Storage Tips

Allow the soup to cool completely before transferring leftovers to airtight containers. It will stay fresh in the fridge for up to four days or freeze well for about two months. When reheating, the soup may thicken. Add a splash of broth or cream and stir gently on the stove or microwave to bring it back to a smooth, creamy texture.

Ingredient Substitutions

For a lighter version swap heavy cream for half—and—half or evaporated milk. Feel free to add extra vegetables like corn, carrots, or celery depending on what you have available. Monterey Jack or Pepper Jack cheeses add interesting flavor twists or kick up the heat a bit. To make the soup gluten—free check broth and cheese labels carefully for hidden gluten.

Serving Suggestions

A crusty baguette or buttery dinner rolls make perfect dippers. Pair the soup with a fresh green salad tossed in a vinaigrette to balance the richness. Grilled cheese sandwiches take this meal to full comfort food territory. Roasted vegetables would also complement nicely for extra nutrition and color on the plate.

Serve hot and enjoy the cozy, satisfying flavors. It’s comfort food that’s easy to make and even easier to love.

Common Questions About the Recipe

→ Can this dish be prepared in advance?

Yes, it stores well refrigerated for up to 4 days and freezes for about 2 months, making it perfect for meal prep.

→ Can frozen hash browns be used instead of fresh potatoes?

Absolutely, frozen shredded or diced hash browns provide a quicker alternative with excellent texture and flavor.

→ How can I make this dish vegetarian?

Omit the bacon and swap chicken broth for vegetable broth. Smoked paprika helps add depth to the flavor.

→ How do I adjust the texture if I want it thicker?

Mash some of the potatoes in the pot before adding the cheese and cream to create a heartier consistency.

→ What toppings complement this dish best?

Extra crispy bacon, shredded cheddar, and sliced green onions add texture and freshness to each serving.

→ What is the best way to store leftovers?

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 2 months.