Crock Pot Crack Potato Soup (Ultra Creamy & Loaded)

Rich, creamy, cheesy, bacon-loaded potato soup made effortlessly in the slow cooker. This cozy comfort food is perfect for chilly nights or busy days!

Serves: 6–8
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)

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📝 Ingredients

• 2 lbs russet potatoes, peeled and diced (about 5–6 cups)

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried thyme (optional)

• 1 (8 oz) block cream cheese, cubed

• 1 cup heavy cream (or half-and-half)

• 2 cups shredded sharp cheddar cheese

• 6 slices cooked bacon, crumbled

• ½ cup sour cream

• 2 green onions, sliced (for garnish)

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👩‍🍳 Instructions

Step 1: Add to Crock Pot

Place into slow cooker:

• Diced potatoes

• Onion

• Garlic

• Chicken broth

• Salt, pepper, and thyme

Stir gently.

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Step 2: Slow Cook

• Cook on LOW for 6–7 hours
  or

• Cook on HIGH for 3–4 hours

Potatoes should be fork-tender.

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Step 3: Make It Creamy

1. Lightly mash some of the potatoes with a potato masher (leave some chunks for texture).

2. Stir in cream cheese cubes and heavy cream.

3. Cover and cook another 20–30 minutes until cream cheese is fully melted.

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Step 4: Add the “Crack” Flavor

Stir in:

• Shredded cheddar cheese

• Sour cream

• Most of the crumbled bacon (save some for topping)

Cook 10–15 minutes more until smooth and thick.

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Step 5: Serve

Ladle into bowls and top with:

• Extra bacon

• More shredded cheese

• Green onions

• Optional dollop of sour cream

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✨ Optional Add-Ins

• ½ tsp ranch seasoning mix (classic “crack” flavor boost)

• Diced ham instead of bacon

• A splash of hot sauce

• Steamed broccoli for extra texture

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🧊 Storage

• Refrigerate up to 4 days

• Freeze up to 2 months (texture may thicken — add broth when reheating)

• Reheat gently on stovetop or microwave, stirring occasionally

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💡 Tips for Best Results

• Russet potatoes give the creamiest texture.

• Cut potatoes evenly for uniform cooking.

• Don’t skip softening the cream cheese fully before stirring.

• For extra thickness, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in near the end.

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If you’d like, I can also give you:

• 🥓 Extra thick loaded baked potato version

• 🧀 Velveeta ultra-cheesy version

• 🥦 Broccoli cheddar potato crack soup

• 🍲 Instant Pot version

Which one would you like next? 😊