Oh my goodness, you have to try this Crock Pot Crack Potato Soup – it’s the ultimate comfort food that practically makes itself! I first whipped this up on one of those crazy busy weeknights when I needed something hearty but didn’t have time to babysit the stove. The magic happens while you go about your day, and six hours later? Boom – creamy, dreamy potato perfection. My family goes absolutely wild for this soup, especially during chilly months. The name “Crack Potato Soup” came from my neighbor who said she was addicted after one bite (and trust me, you will be too!). Just toss everything in your slow cooker in the morning, and by dinnertime you’ll have a steaming pot of pure coziness waiting for you.
Why You’ll Love This Crock Pot Crack Potato Soup
Listen, this soup is basically a warm hug in a bowl – and here’s why it’ll become your new go-to:
- Creamy dreaminess: That velvety texture from the heavy cream and melted cheddar? Absolute perfection.
- Set-it-and-forget-it magic: Dump everything in the crock pot and let it do all the work while you tackle your day.
- Comfort in every spoonful: Hearty potatoes, savory broth, and just the right spices make this soul-warming food at its finest.
- Busy-day lifesaver: When you’re running ragged, this soup has your back – minimal prep, maximum flavor payoff.
Seriously, one taste and you’ll understand why we call it “crack” potato soup – it’s that addictive!
Ingredients for Crock Pot Crack Potato Soup
Okay, let’s gather our simple but mighty ingredients – this is everything you’ll need for that creamy, dreamy magic:
- 6 cups diced potatoes (I like Yukon Golds for their buttery texture, peeled or unpeeled – your call!)
- 1 cup diced yellow onion (about 1 medium onion – don’t skip this flavor builder)
- 1 cup diced celery (slice those stalks nice and thin)
- 1 cup diced carrots (I make mine about 1/4-inch pieces so they cook evenly)
- 4 cups chicken broth (low-sodium works great here)
- 1 cup heavy cream (yes, the real deal – it’s what makes it luscious)
- 1/2 cup shredded sharp cheddar cheese (freshly grated melts way better than bagged)
- 1/2 teaspoon salt (you can always adjust later)
- 1/4 teaspoon black pepper (freshly cracked if you’ve got it)
- 1/4 teaspoon garlic powder (our sneaky flavor booster)
That’s it! Simple pantry staples that transform into something spectacular.
How to Make Crock Pot Crack Potato Soup
Alright, let’s get this cozy magic going! I promise it’s easier than you think – just follow these simple steps and you’ll be swimming in creamy potato goodness before you know it.
Step 1: Prep the Vegetables
First things first – let’s chop! I like my potatoes in 1/2-inch cubes (no need to be perfect, rustic is good here). The onions, celery and carrots should be diced smaller – about 1/4-inch pieces so everything cooks evenly. Just toss them all right into your crock pot – no sautéing needed! Pour in that chicken broth and give it a quick stir. See? Already halfway done!
Step 2: Slow Cook to Perfection
Now for the easy part – set it and forget it! You’ve got two options here:
- Low and slow: 6 hours for maximum flavor melding (my personal favorite)
- Fast track: 3 hours on high if you’re in a hurry
Either way, resist the urge to peek too often – that heat needs to stay trapped in there. The veggies should be fork-tender when they’re done.
Step 3: Add Cream and Cheese
Here’s where the magic happens! Stir in the heavy cream first – pour it slowly while stirring gently. Then sprinkle in that glorious cheddar cheese a little at a time, stirring until melted. Add your seasonings now too. Let it cook for another 30 minutes (this helps everything thicken up beautifully). Pro tip: If you want it extra creamy, mash some potatoes against the side of the pot before adding the dairy!
That’s it – you’ve just made the easiest, creamiest potato soup ever! Now grab your biggest spoon and dig in.
Tips for the Best Crock Pot Crack Potato Soup
Want to take your soup from good to “can’t-stop-eating-it” amazing? Here are my foolproof tricks:
- Thickening trick: Use a potato masher or fork to smash some potatoes against the pot’s side before adding cream – instant rich texture!
- Bacon bonus: Top with crispy crumbled bacon right before serving (trust me, it’s life-changing).
- Cream caution: Always stir dairy in at the end to prevent curdling.
- Flavor boost: Let the soup sit for 10 minutes after cooking – the flavors meld beautifully.
These little touches make all the difference between good soup and “crack” soup!
Ingredient Substitutions & Variations
Listen, I know we don’t always have everything on hand – here’s how to tweak this soup to work with what’s in your fridge:
- Broth swap: Use vegetable broth instead of chicken for a vegetarian version (it’s just as delicious).
- Cream options: Half-and-half works if you’re out of heavy cream, or try evaporated milk for a lighter touch.
- Cheese choices: Pepper jack adds a nice kick, or Swiss for something different – just keep it melty!
- Extra veggies: Toss in a handful of frozen corn or peas during the last 30 minutes.
- Dairy-free: Coconut milk and nutritional yeast make a surprisingly good vegan version.
The beauty of this soup? It’s crazy adaptable – make it your own!
Serving Suggestions for Crock Pot Crack Potato Soup
Oh, let me tell you how I love to serve this soup – it’s practically a meal by itself, but a few perfect pairings take it over the top! My absolute must-have? A big hunk of crusty French bread for dipping – that crispy exterior soaking up the creamy soup is pure heaven. For something lighter, a simple green salad with tangy vinaigrette cuts through the richness beautifully. And if you’re feeling extra (like I always am), top each bowl with extra shredded cheese, crispy bacon bits, and a sprinkle of fresh chives. Now that’s what I call comfort food perfection!
Storage and Reheating Instructions
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, go low and slow – microwave at 50% power or warm on the stovetop over medium-low, stirring often to prevent separation. For freezing, skip the dairy and add it fresh when reheating. Thaw overnight in the fridge, then warm gently with a splash of extra cream to bring back that silky texture.
Crock Pot Crack Potato Soup Nutritional Information
Just a heads up – these nutritional values are estimates and can vary based on your specific ingredients and brands. But here’s the scoop per 1-cup serving:
- Calories: 280
- Fat: 12g (7g saturated)
- Carbs: 35g (4g fiber, 5g sugar)
- Protein: 8g
- Sodium: 600mg
Not bad for something this creamy and comforting, right? Remember – toppings like extra cheese or bacon will bump these numbers up!
FAQs About Crock Pot Crack Potato Soup
I get asked about this soup all the time – here are the answers to the questions that pop up most often:
Can I freeze this potato soup?
Absolutely! Just leave out the dairy when freezing – the cream and cheese can separate. Freeze the veggie/broth base for up to 3 months, then add fresh cream and cheese when reheating. Works like a charm!
How do I make vegetarian crack potato soup?
Easy peasy – swap the chicken broth for vegetable broth and skip the bacon toppings. The soup still turns out rich and flavorful with all those hearty veggies doing their thing.
Why is my soup too thin?
No worries! Mash some potatoes against the pot’s side before adding cream – instant thickness. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes. Cornstarch is a great thickening agent.
Can I use milk instead of heavy cream?
You can, but the texture won’t be as luxuriously creamy. If you must substitute, evaporated milk is your best bet – it’s richer than regular milk but not as heavy as cream.
What potatoes work best?
I swear by Yukon Golds for their buttery texture, but russets work too (they’ll break down more, making a thicker soup). Red potatoes hold their shape nicely if you prefer chunks. For more information on potato varieties, you can check out resources on culinary ingredients.
Share Your Experience
I’d love to hear how your Crock Pot Crack Potato Soup turns out! Snap a pic and tag me on social media – nothing makes me happier than seeing your cozy soup creations. Happy slow cooking!
Print
Crock Pot Crack Potato Soup: 6-Hour Creamy Comfort Magic
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and hearty potato soup made in a crock pot with simple ingredients.
Ingredients
- 6 cups diced potatoes
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Add potatoes, onion, celery, carrots, and chicken broth to the crock pot.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream, cheddar cheese, salt, pepper, and garlic powder.
- Cook for an additional 30 minutes.
- Serve warm.
Notes
- For a thicker soup, mash some potatoes before adding cream.
- Top with extra cheese and bacon if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American