Crock Pot Crack Potato Soup Recipe

Introduction

This Crock Pot Crack Potato Soup is a creamy, cheesy delight perfect for cozy meals. Packed with bacon, potatoes, and ranch flavor, it’s easy to make and sure to satisfy any comfort food craving.

Ingredients

• 1 1/4 cups cooked bacon, chopped and divided
• 1 (32-ounce) bag frozen diced potatoes
• 4 cups chicken broth
• 1 (10.5-ounce) can cream of chicken soup
• 8 ounces cream cheese, softened and cubed
• 1 (1-ounce) package dry ranch dressing mix
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 2 cups shredded sharp cheddar cheese, plus extra for serving
• 1 cup half and half
• Green onion, chopped for garnish

Instructions

1. Step 1: In a 6-quart slow cooker, combine the frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese cubes, ranch dressing mix, pepper, onion powder, and 1 cup of the cooked bacon. Stir gently to mix.
2. Step 2: Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the potatoes are tender and heated through.
3. Step 3: About 15 minutes before serving, stir the soup well to incorporate the softened cream cheese fully. Then, add the half and half and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
4. Step 4: Serve the soup hot, garnished with chopped green onions, extra shredded cheddar cheese, and the remaining bacon pieces if desired.

Tips & Variations

• For extra thickness, mash some of the potatoes in the soup before adding the half and half.
• Substitute sour cream for half and half to add a tangier flavor.
• Add diced cooked chicken or ham for additional protein and heartiness.
• Use a mild cheddar if you prefer a less sharp cheese flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent curdling. If the soup thickens too much after cooling, add a splash of chicken broth or milk to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop instead of a slow cooker?

Yes, you can. Combine all ingredients except the half and half and cheddar cheese in a large pot, simmer gently until potatoes are tender, then stir in half and half and cheese until melted.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace chicken broth with vegetable broth, omit bacon, and use a plant-based cream cheese alternative. You can also add smoked paprika for a smoky flavor.

Crock Pot Crack Potato Soup Recipe

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★★★★★

4.9 from 118 reviews

A creamy, comforting Crock Pot Crack Potato Soup loaded with tender diced potatoes, crispy bacon, sharp cheddar cheese, and a savory blend of seasonings. Perfect for an easy slow cooker meal that delivers big flavor with minimal effort.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 5 to 6 hours (low) or 2 to 3 hours (high)
• Total Time: 5 hours 10 minutes (low) or 2 hours 10 minutes (high)
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Soup Base

• 1 1/4 cups cooked bacon, chopped and divided
• 1 (32-ounce) bag frozen diced potatoes
• 4 cups chicken broth
• 1 (10.5-ounce) can cream of chicken soup
• 8 ounces cream cheese, softened and cubed
• 1 (1-ounce) package dry ranch dressing mix
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder

Cheese and Dairy

• 2 cups shredded sharp cheddar cheese, plus extra for serving
• 1 cup half and half

Garnish

• Green onion, chopped for garnish
• Additional cooked bacon pieces (optional)

Instructions

1. Combine Ingredients: Place the frozen diced potatoes, chicken broth, cream of chicken soup, softened and cubed cream cheese, dry ranch dressing mix, pepper, onion powder, and 1 cup of the cooked chopped bacon into a 6-quart slow cooker. Stir gently to combine all the ingredients evenly.
2. Cook the Soup: Cover the slow cooker and cook the mixture on LOW heat for 5 to 6 hours or on HIGH heat for 2 to 3 hours until the potatoes are tender and the flavors have melded together.
3. Add Cheese and Half and Half: About 15 minutes before serving, stir the soup to incorporate any melted cream cheese fully. Then pour in the half and half and add the shredded sharp cheddar cheese. Cover and allow the soup to warm until the cheese is melted and creamy.
4. Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions, extra shredded cheddar cheese, and additional bacon pieces if desired for added texture and flavor.

Notes

• You can substitute cream of chicken soup with cream of mushroom or celery if preferred.
• For a lower calorie version, use reduced-fat cream cheese and half and half or substitute with milk.
• Make sure the cream cheese is softened for easier melting and a smoother texture.
• Adding fresh cracked black pepper enhances the flavor depth if desired.
• This soup can be made vegetarian by using vegetable broth, omitting bacon, and using a vegetarian ranch mix.

Keywords: crack potato soup, crock pot potato soup, slow cooker soup, creamy potato soup, bacon potato soup, ranch potato soup, cheddar cheese soup