Introduction
Craving the ultimate comfort food? This Crock-Pot Crack Potato Soup is irresistibly creamy, loaded with tender potatoes, crispy bacon, cheddar cheese, and a hint of ranch seasoning. It’s so addictive, you’ll understand why it’s called “crack” soup!
Perfect for chilly nights, game day, or meal prep, this set-it-and-forget-it recipe delivers rich, velvety goodness with minimal effort. Just toss everything in the slow cooker and let it work its magic!
Why You’ll Love This Potato Soup
- Easy slow-cooker recipe – Just dump, cook, and enjoy!
- Ultra-creamy & cheesy – Packed with cheddar, cream cheese, and bacon.
- Crowd-pleasing – A hit with kids and adults alike.
- Meal-prep friendly – Stores and reheats beautifully.
- Customizable – Add veggies, spice it up, or keep it classic.
Step-by-Step Recipe
Ingredients (Serves 6-8)
- 6 cups peeled and diced russet potatoes (about 4 large)
- 1 yellow onion, diced
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp garlic powder
- ½ tsp black pepper
- 6 slices bacon, cooked and crumbled (reserve some for topping)
- 1 cup heavy cream or half-and-half (added at the end)
- Green onions or chives, for garnish
Optional Add-Ins:
- Diced ham for extra protein
- Frozen corn or broccoli for veggies
- Hot sauce for a spicy kick
Step 1: Slow Cook the Base
- Add potatoes, onion, chicken broth, ranch seasoning, garlic powder, and pepper to the Crock-Pot.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are tender.
Step 2: Creamify the Soup
- Mash potatoes slightly with a fork or immersion blender for a thicker texture (or leave chunky).
- Stir in cream cheese, cheddar, and heavy cream until melted and smooth.
- Add most of the bacon (save some for garnish).
Step 3: Serve & Garnish
- Ladle into bowls and top with extra bacon, cheese, and green onions.
- Enjoy with crusty bread or oyster crackers!
Pro Tip: For extra richness, stir in a pat of butter at the end.
FAQs
Q: Can I use frozen potatoes?
A: Yes! Use frozen diced hash browns for a shortcut (no thawing needed).
Q: How do I store leftovers?
A: Refrigerate for up to 4 days—reheat with a splash of milk to loosen.
Q: Can I make it gluten-free?
A: Use a GF ranch seasoning and check broth labels.
Q: What if I don’t have a slow cooker?
A: Simmer on the stove for 30-40 minutes until potatoes are tender.
Q: Can I freeze this soup?
A: Yes, but cream-based soups may separate slightly when thawed.
Tips for the Best Potato Soup
- Dice potatoes evenly – Ensures even cooking.
- Don’t skip the ranch seasoning – It’s the secret flavor booster!
- Blend to preference – Smooth, chunky, or somewhere in between.
- Crisp the bacon well – Adds texture and smoky depth.
Common Mistakes to Avoid
- Over-blending – Can turn the soup gluey.
- Adding dairy too early – Wait until the end to prevent curdling.
- Underseasoning – Taste and adjust salt/pepper before serving.
Conclusion
This Crock-Pot Crack Potato Soup is the definition of comfort in a bowl—creamy, cheesy, and loaded with bacon. Whether you’re feeding a crowd or meal prepping, it’s a guaranteed winner.
Print
Crock-Pot Crack Potato Soup: Creamy, Cheesy Comfort in a Bowl
- Total Time: 20 mins
Description
Warm up your soul with a bowl of creamy, indulgent potato soup made effortlessly in your crock-pot. Loaded with tender potatoes, crispy bacon, and gooey cheese, this comforting dish is a true crowd-pleaser.
Ingredients
6 slices bacon, diced
1 onion, chopped
3 cloves garlic, minced
6 cups diced potatoes
4 cups chicken broth
1 teaspoon dried parsley
1/2 teaspoon dried dill
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup heavy cream
Optional toppings: chopped green onions, additional shredded cheese, sour cream
Instructions
In a skillet over medium heat, cook diced bacon until crispy. Remove bacon from the skillet and drain on paper towels. Reserve some bacon grease in the skillet.
In the same skillet with bacon grease, sauté chopped onion and minced garlic until softened and fragrant.
Transfer cooked bacon, sautéed onion, and garlic to the crock-pot. Add diced potatoes, chicken broth, dried parsley, dried dill, salt, and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Once the potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend a portion of the soup in a blender and return it to the crock-pot.
Stir in shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy.
Adjust seasoning with salt and pepper, if needed. Serve hot with optional toppings like chopped green onions, additional shredded cheese, and sour cream.
