This Crock Pot Crack Potato Soup is one of those recipes I pull out when the day has gotten away from me and dinner still needs to magically appear. I first made this on a night with back-to-back activities, hungry kids, and zero energy left. By the time we walked back in the door, the house smelled amazing and dinner was already done. That alone sold me.
This soup is creamy, cozy, and full of all the flavors people love in a loaded baked potato. Bacon, cheese, ranch seasoning, and tender potatoes come together in the slow cooker while you handle life. It is comforting, filling, and perfect for busy weeknights.
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Why You Will Love This Soup
- The slow cooker does all the work
- Creamy and filling without being complicated
- Easy to adjust thickness and texture
- Perfect for feeding a crowd or leftovers
- Kid friendly and grown-up approved
Ingredients
Main Ingredients
- 6 cups diced potatoes, peeled
- 4 cups chicken or vegetable broth
- 1 packet ranch seasoning mix
Creamy Add Ins
- 1 cup shredded cheddar cheese
- 1 cup heavy cream or half-and-half
Flavor Boosters
- ½ cup cooked and crumbled bacon
- Salt and pepper to taste
Optional Garnishes
- Extra shredded cheese
- Bacon bits
- Chopped green onions or chives
How To Make Crock Pot Crack Potato Soup
Step 1: Prep The Potatoes
Peel and dice the potatoes into even-sized pieces. This helps them cook evenly and keeps the texture just right.
Step 2: Layer The Ingredients
Add the diced potatoes to the bottom of the crock pot. Sprinkle the ranch seasoning evenly over the potatoes. Top with shredded cheese and crumbled bacon.
Step 3: Add The Broth And Cook
Pour the broth over the layered ingredients, making sure the liquid covers everything. Cover and cook on high for 4 hours or on low for 7 to 8 hours, until the potatoes are tender.
Step 4: Finish The Soup
Stir in the heavy cream and season with salt and pepper. If you like a smoother soup, use an immersion blender to blend some or all of the potatoes right in the crock pot.
Step 5: Serve
Ladle the soup into bowls and top with your favorite garnishes like extra cheese, bacon, or green onions.
Notes And Variations
- For a vegetarian version, skip the bacon and use vegetable broth.
- To thicken the soup, reduce the broth slightly or blend more of the potatoes.
- For a thinner soup, add a splash of extra broth or milk at the end.
- This soup tastes even better the next day.
Serving Suggestions
We usually serve this with crusty bread or simple rolls for dipping. It also pairs well with a light salad if you want something fresh on the side.
Storage And Reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, stirring well. Add a little broth or milk if it thickens too much.
FAQs
Yes, this soup works great for meal prep and reheats well throughout the week.
You can freeze it, but the texture may change slightly because of the dairy. Stir well when reheating.
Use an immersion blender to blend part or all of the soup directly in the crock pot.
📖 Recipe
Crock Pot Crack Potato Soup
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Total Time: 4 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Crock Pot
- Cuisine: American
Description
The ultimate creamy, cheesy comfort soup that practically makes itself! This Crock Pot Crack Potato Soup is packed with potatoes, cheese, bacon, and ranch flavor — perfect for busy nights when you need a hearty, delicious meal ready and waiting.
Ingredients
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Instructions
- Peel and dice the potatoes into even-sized pieces.
- Layer the diced potatoes at the bottom of the crock pot.
- Sprinkle ranch seasoning over the potatoes, then top with shredded cheese and crumbled bacon.
- Pour the broth over all ingredients, ensuring everything is covered with liquid.
- Cook on low for 7–8 hours or on high for 4 hours, until potatoes are fork-tender.
- Stir in the heavy cream, and season with salt and pepper to taste.
- For a smoother texture, use an immersion blender to blend some or all of the soup.
- Serve hot with optional garnishes like extra cheese, bacon bits, or green onions.
Notes
For a vegetarian version, omit the bacon and use vegetable broth. To make it thicker, reduce the broth or blend more potatoes. Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
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