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Creamy Crock Pot Crack Potato Soup is shown in a white bowl with green onions and bacon bits, highlighting the delicious comfort food perfect for a slow cooker meal.

Addictive Crock Pot Potato Soup

This creamy and comforting potato soup is made easy in the crock pot. The combination of potatoes, bacon, cheese, and ranch seasoning creates an irresistible flavor that will have everyone asking for seconds. It's perfect for a cozy weeknight dinner or a potluck gathering.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 lb bacon, cooked and crumbled reserve some for garnish
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese reserve some for garnish
  • Salt to taste
  • Pepper to taste
  • Optional: Green onions, chopped, for garnish

Equipment

  • 6-quart or larger crock pot
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Large spoon
  • Immersion blender or potato masher
  • Bowls for serving

Method
 

  1. Peel and cube the Yukon Gold potatoes into roughly 1-inch pieces.
  2. In a 6-quart or larger crock pot, combine the potatoes, onion, garlic, chicken broth, and ranch dressing mix. Stir well.
  3. Cover and cook on low for 6-8 hours, or until the potatoes are very tender.
  4. Use an immersion blender to partially mash the potatoes in the crock pot, or use a potato masher for a chunkier soup.
  5. Cut the softened cream cheese into cubes and add it to the crock pot. Stir until the cream cheese is completely melted and incorporated into the soup.
  6. Stir in the cooked and crumbled bacon, sour cream, and shredded cheddar cheese. Reserve some bacon and cheese for garnish.
  7. Season with salt and pepper to your liking. Taste before adding more.
  8. Ladle the soup into bowls and garnish with the reserved bacon, cheddar cheese, and chopped green onions.
  9. Serve immediately and enjoy!

Notes

For a smoother soup, use an immersion blender to fully blend the potatoes. If you prefer a chunkier soup, use a potato masher. To make ahead, prepare the soup up to the point of adding the cream cheese, sour cream, and cheese. Let it cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the crock pot or on the stovetop, then stir in the cream cheese, sour cream, and cheese before serving. Leftover soup can be stored in the refrigerator for up to 3 days. This soup freezes well, but the texture may change slightly upon thawing. Thaw overnight in the refrigerator before reheating.