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Creamy Crock Pot Crack Potato Soup is shown as a featured image, ready to be served and enjoyed.

Crock Pot Crack Potato Soup

5 from 1 vote
This Crock Pot Crack Potato Soup is an addictively delicious and comforting dish, perfect for chilly evenings. Creamy, cheesy, and loaded with bacon, it's a simple dump-and-go recipe that will quickly become a family favorite. The slow cooker allows the flavors to meld together, creating a depth of taste that's simply irresistible.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds potatoes, peeled and cubed Russet or Yukon Gold
  • 6 cups chicken broth low sodium
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 pound bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1 packet Ranch dressing mix
  • Salt to taste
  • Pepper to taste
  • Optional toppings: green onions, extra cheese, bacon bits, hot sauce

Equipment

  • 6-quart slow cooker (crock pot)
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Potato peeler
  • Mixing Spoon
  • Potato masher or immersion blender (optional)
  • Bowls for serving

Method
 

  1. Peel and cube the potatoes into bite-sized pieces.
  2. Add the cubed potatoes, chicken broth, chopped onion, and minced garlic to your slow cooker.
  3. Give it a good stir.
  4. Sprinkle the Ranch dressing mix over the potato mixture.
  5. Season with salt and pepper to taste.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender.
  7. If you prefer a thicker soup, use a potato masher or an immersion blender to partially mash the potatoes.
  8. Stir in the softened cream cheese until it's completely melted and smooth.
  9. Gently stir in the sour cream and most of the shredded cheddar cheese (reserve some for topping).
  10. Add most of the cooked and crumbled bacon (reserve some for topping).
  11. Taste the soup and adjust the seasoning as needed.
  12. Ladle the soup into bowls and top with the reserved cheddar cheese, bacon bits, and any other toppings you desire.

Notes

For best results, soften the cream cheese before adding it to the slow cooker. Use high-quality bacon for the most flavor. Be mindful of the salt content from the ranch dressing mix and bacon when seasoning. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. If the soup is too thick, add more chicken broth. If it's too thin, mix cornstarch with cold water and stir it in, simmering until thickened. Consider adding jalapeños for a spicy kick.