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Crock Pot Crack Potato Soup

This easy, creamy, and comforting Crock Pot Crack Potato Soup is perfect for busy weeknights and delivers big flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs Russet or Yukon Gold potatoes Starchy or all-purpose potatoes make a creamy base.
  • 1 cup Frozen corn Adds sweetness and texture.
  • 6-8 slices Cooked bacon, chopped Optional but highly recommended for smoky depth.
  • 1 medium Onion, diced Classic aromatic.
  • 2 cloves Garlic, minced Flavor enhancer.
  • 4 cups Chicken or vegetable broth Thin the soup to your desired consistency.
  • 1-2 cups Heavy cream or half-and-half For richness; use milk for a lighter version.
  • 4 oz Cream cheese, softened Adds body and that 'crack' creaminess.
  • 1-2 cups Shredded cheddar cheese Sharpness and melt.
  • 1/2 cup Sour cream Tangy finish.
  • Salt and pepper to taste Essential seasoning.
Garnish (Optional)
  • Chives, green onions, paprika, cayenne For garnish and heat.

Method
 

Preparation
  1. Wash, peel (optional), and dice potatoes into 1-inch cubes. Chop onions, mince garlic, and shred cheese.
Layer into the crock pot
  1. Place diced potatoes in the bottom of the slow cooker. Add diced onion, garlic, frozen corn, and chopped bacon (reserve some bacon for garnish). Pour broth over the top.
Season and cook
  1. Sprinkle with salt and pepper. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are fork-tender.
  2. Test a few potato pieces with a fork; they should be soft but not disintegrating.
Add creamy elements
  1. Once potatoes are tender, stir in softened cream cheese, heavy cream (or half-and-half), and sour cream. Mix until the cream cheese fully melts into the soup.
Finish with cheese
  1. Stir in most of the shredded cheddar until melted. Save a handful for topping when serving.
Adjust consistency and seasoning
  1. If soup is too thick, thin with a splash more broth or milk. Taste and adjust salt, pepper, or a pinch of cayenne for heat.
Serve
  1. Ladle into bowls, garnish with remaining bacon, extra cheddar, and chopped chives or green onions.

Notes

For a chunkier soup, mash a few potato pieces with the back of a spoon. For ultra-smooth, use an immersion blender for 10–20 seconds before reheating.