Here’s a creamy, cheesy Crock Pot Crack Potato Soup 🥔🧀🥓 — loaded with bacon, cheddar, and ranch flavor. Super comforting and easy!
🥔🧀 Crock Pot Crack Potato Soup
Ingredients
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6 cups potatoes, peeled & diced (about 2½–3 lbs)
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1 small onion, diced
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3 cups chicken broth
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1 packet (1 oz) ranch seasoning mix
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8 oz cream cheese, cubed (softened)
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1½ cups shredded sharp cheddar cheese
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1 cup cooked bacon, crumbled (about 6–8 slices)
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1 cup milk (or half-and-half for richer soup)
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½ tsp black pepper
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2 tbsp butter (optional, for extra richness)
Optional toppings:
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Extra cheddar
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Green onions
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Sour cream
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More bacon
🔥 Instructions
1️⃣ Add to Crock Pot
Add:
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Potatoes
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Onion
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Chicken broth
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Ranch seasoning
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Pepper
Cook:
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Low: 6–7 hours
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High: 3–4 hours
Until potatoes are very tender.
2️⃣ Make It Creamy
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Mash some of the potatoes directly in the crockpot (leave some chunky).
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Stir in cream cheese and butter.
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Cover and cook 20–30 minutes until melted and smooth.
3️⃣ Finish
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Stir in milk.
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Add shredded cheddar and half of the bacon.
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Let cook another 10–15 minutes until cheese melts.
Taste and adjust salt if needed.
🧀 Want It Thicker?
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Mash more potatoes
or -
Mix 1 tbsp cornstarch + 1 tbsp water and stir in, cook 10 minutes more.
💡 Make It Even Better
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Add ½ cup sour cream at the end for extra tang.
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Use frozen diced hash browns for a dump-and-go shortcut.
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Stir in shredded rotisserie chicken to make it heartier.
If you’d like, I can also give you a lighter version, no-cream-cheese version, or a fully loaded baked potato style version 😊