Let Me Tell You About This Potato Soup Situation

Okay, so here’s the deal—if you’re craving something that absolutely hits the spot on a cold day or just when you can’t be bothered to cook (yep, that’s been me far too often), this Easy Crock Pot Crack Potato Soup is my comfy-go-to. Last week, I whipped this up after the school run when my youngest walked in and said it smelled “like a cheesy potato hug.” Not even kidding. And honestly, it does. It’s the sort of thing you throw together with one eye on the telly and one hand in a bag of cheese.

Seriously though, even if you’re not best mates with your slow cooker, I promise this recipe is ridiculously forgiving. There’s room for lazy improvisation (which, I’ll admit, is my specialty), and nobody’s gonna know if you accidentally dump in a bit too much cheese (oops—if such a thing is possible?).

Why You’ll Want to Make This (Often!)

I make this whenever I’ve got zero energy but still want to feed the wolves (my family, not actual wildlife). My crew goes wild for it, probably because it’s creamy, cheesy, and full of bacon—what’s not to like? Sometimes I try to sneak in some extra veg, but honestly, nobody’s here for that; they just want the potatoes and cheese. There was a point when I tried making a low-fat version. That did not go over well. So here we are, my pride and joy of lazy-day dinners.

And you know, if I’m being totally honest, I love that it tastes even better the next day; but the challenge is ever actually having any left for the next day. The ongoing mystery in my house.

Here’s What You’ll Need (or What I Use, Anyway)

1 bag (about 1kg or 2 lbs) frozen diced hash brown potatoes (I’ve made it with shredded, too – totally fine if that’s all you’ve got!)
1 block (about 250g or 8 oz) cream cheese – Full fat, low fat, whatever box is in the fridge honestly
1 can (around 295g / 10.5 oz) condensed cream of chicken soup (cream of mushroom works in a pinch; once I used celery, tasted...interesting)
3 cups chicken broth (I’ve sometimes made broth using one of those little cubes, worked just fine, but shhh don’t tell the foodies)
2 cups shredded cheddar cheese – I usually go for the orangey one, but any blend will do. My grandma swears by only using sharp. Meh, I like whatever’s on offer
½ cup cooked & crumbled bacon (the more the better—sometimes I double it because, well, it’s bacon)
½ cup chopped green onions (optional, but I love the pop of color... honestly, more for the look than the taste)
Salt & pepper, to taste (I add a pinch of garlic powder some days, some days I don’t — depends how zippy I’m feeling)

How I Throw This Together (Sort of Step by Step)

First, just toss the frozen potatoes, cream cheese (I leave it in chunks, saves faff), cream of chicken soup, and chicken broth into the crock pot. No need to pre-stir—just a bit of a dump and go vibe here. Literally, the lazier the better.
Sprinkle in a little salt, pepper, and (if you’re up to it) garlic powder. No science behind the measurement—just a palmful or whatever you’re feeling.
Cover, set your slow cooker for 6 to 7 hours on LOW, or about 3 to 4 on HIGH if you’re like me and always running behind. (I admit I often forget to start it in the morning so it’s usually HIGH in our house.) Go do your thing; check back later.
About 30 minutes before you’re ready to serve (or when you remember, let’s be honest), stir in the shredded cheese and most of the bacon—save a bit for the top. This is when I usually sneak a cheeky spoonful. If it looks lumpy, don’t panic. It’ll smooth out, promise.
If you like it a bit thicker, mash some of the potatoes against the side of the pot with a wooden spoon. Or, just leave it a bit soupy. Both work.
Ladle into bowls, top with green onions and the extra bacon you didn’t eat while waiting. Try not to burn your tongue because it does stay hot forever. Trust me, I’ve tested this too many times.

Tested-and-True Notes From My Kitchen

I realised that swirling the cream cheese in at the start saves time, but if you forget and it clumps a bit—no biggie. It melts eventually.
Sometimes the slow cooker gets a weird “skin” on the side. Just scrape it in and mix—can’t even tell!
Oh, and adding extra toppings (chives, more cheese, hot sauce) makes it more fun for picky eaters. My kids will eat anything if there’s a tower of cheese on top.

Experiments and Variations (Some Winners, Some...Not So Much)

Once I tossed in some chopped jalapeños—spicy but so good if you’re into that. (If not, just leave plain!)
I tried making this with sweet potatoes... honestly, wouldn’t do it again. Weirdly sweet, plus the texture was odd. Stick with the regular spuds here.
If you don’t have bacon, ham or shredded rotisserie chicken “does the trick.” Even sausage in a pinch (a bit heavier, but hey...)
Vegetarian version: swap the chicken soup and broth for mushroom and veg stock. Not bad, actually!

What If You Don’t Have a Crock Pot?

Don’t sweat it. I’ve made a half-sized version on the stove before—the secret is just going low and slow, and don’t forget to stir so nothing sticks! Or, if you have one of those old Dutch ovens from your gran, that’ll do just dandy.

How to Store It (If You Even Have Leftovers...)

Fridge for up to 3 days, covered—in theory. Mine never lasts. You can stash single servings in jars for lunch. (It thickens as it sits; sometimes I add a splash of milk when reheating.) Not gonna lie—it’s good cold, too, but my family makes fun of me for eating soup straight from the fridge. Their loss, honestly.

This Is How I Love to Serve It

Big bowls, lots of crispy bacon and green onions, and, okay, maybe a swirl of sour cream. We’ve even made it the main attraction for movie night, with a big spread of toppings so everyone builds their own. Messy table, happy people.

My Pro Tips (Aka, What I Got Wrong So You Don’t Have To)

Don’t rush the cheese—if you add it super early, it might go clumpy instead of gooey (learned this the messy way!)
Taste before tossing in loads of salt. Some broths and bacon are salty already; it’s easy to overdo it (ask me how I know...)
If your crock pot runs hot, check after a couple hours or you might get slightly crunchy edges. Not always bad, though!

FAQs (In Case You’re Wondering Too...)

Can I use fresh potatoes?: Yep. Just peel and dice about 4-5 medium ones, but it does take a bit longer to soften. Toss ’em in raw—don’t bother parboiling.
What’s with the “crack” name?: Honestly, I think it’s because you just can’t stop eating it—there’s cheese, bacon, ranch (if you want), the whole works. Nothing illegal, I promise.
Can you freeze leftovers?: You can; though it sometimes gets a little weird-textured when thawed. I’ve done it in a pinch. Just defrost overnight and stir like mad when reheating.
Do you need to spray the crock pot first?: I usually don’t, but if yours is a bit, uh, temperamental and likes to stick, you might want to go ahead and give it a quick spritz.
Has anyone ever added carrots or celery?: I have! It’s fine, but the kids give me the side-eye. Probably best left for more 'grown up' soups.

And that’s about it. If you’re after comfort, ease, and frankly, something that smells amazing even when you’re half-awake...you’re in the right place. Give it a go and let me know if your family leaves you any leftovers—seriously, I want to know your secret.

Easy Crock Pot Crack Potato Soup (Seriously Comforting Recipe)

Let Me Tell You About This Potato Soup Situation

Why You’ll Want to Make This (Often!)

Here’s What You’ll Need (or What I Use, Anyway)

How I Throw This Together (Sort of Step by Step)

Tested-and-True Notes From My Kitchen

Experiments and Variations (Some Winners, Some...Not So Much)

What If You Don’t Have a Crock Pot?

How to Store It (If You Even Have Leftovers...)

This Is How I Love to Serve It

My Pro Tips (Aka, What I Got Wrong So You Don’t Have To)

FAQs (In Case You’re Wondering Too...)

Easy Crock Pot Crack Potato Soup

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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