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BEST Crock Pot Crack Potato Soup

This Crock Pot Crack Potato Soup recipe delivers a creamy, flavorful, and addictive experience. It's all about understanding the science behind the ingredients, especially the starch from the potatoes and how dairy behaves in the slow cooker, ensuring a perfect texture and taste every time.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth low sodium
  • 8 slices bacon, cooked and crumbled
  • 2 tablespoons bacon fat, reserved from cooking bacon
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, plus more for topping
  • 2 tablespoons butter
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons chopped fresh chives or green onions, for garnish

Equipment

  • 6-quart or larger slow cooker
  • large skillet
  • measuring cups and spoons
  • cutting board
  • knife
  • Immersion blender or regular blender
  • Ladle
  • Serving bowls

Method
 

  1. Sauté the Aromatics: In a large skillet, melt butter and reserved bacon fat over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Combine Ingredients in Crock Pot: Transfer the sautéed onion and garlic to a 6-quart or larger slow cooker. Add the cubed potatoes, chicken broth, salt, pepper, and cayenne pepper (if using).
  3. Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender.
  4. Mash the Potatoes: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the slow cooker.
  5. Incorporate the Dairy: Turn the slow cooker to low. Add the softened cream cheese and stir until melted and fully incorporated. Stir in the shredded cheddar cheese until melted.
  6. Final Touches: Remove the slow cooker from heat or turn it off. Gently stir in the sour cream.
  7. Garnish and Serve: Ladle the soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and chopped chives or green onions. Serve immediately.

Notes

For best results, don't add the cream cheese and sour cream until the very end to prevent curdling. Partial blending is key for a creamy yet chunky texture. Taste and adjust seasonings to your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.