If you’re craving a comforting, rich, and oh-so-easy soup that feels like a warm hug in a bowl, this Crock Pot Crack Potato Soup Recipe will be your new go-to. Trust me, once I discovered this gem, it quickly became a family favorite and a weekly staple during chilly nights. It’s creamy, cheesy, loaded with bacon, and cooks effortlessly in your crock pot—perfect for busy days when you want something delicious waiting for you. Keep reading, and I’ll walk you through every step so you nail it the first time!
Why You’ll Love This Recipe
- Effortless Slow Cooker Magic: Toss everything in the crock pot and let it do the work while you relax or get on with your day.
- Irresistibly Creamy and Cheesy: Thanks to cream cheese and sharp cheddar, every spoonful tastes luxuriously rich without fuss.
- Crowd-Pleaser with Bacon Galore: Bacon lovers, rejoice! This soup packs plenty of smoky, savory bits that elevate simple potatoes to something spectacular.
- Perfect for Meal Prep: It reheats beautifully and pairs well with loads of garnishes and sides, making lunches and dinners a snap.
Ingredients You’ll Need
The magic of this Crock Pot Crack Potato Soup Recipe lies in its simple, hearty ingredients that come together beautifully. I like to use quality chicken broth and real cream cheese to get that velvety texture, and don’t skip the ranch dressing mix — it adds that secret tangy, savory note that hooks you in!
- Cooked bacon: For that smoky, crispy punch; I usually cook it myself to control saltiness and texture.
- Frozen diced potatoes: Convenient and ready to go, frozen potatoes save so much prep time without losing flavor.
- Chicken broth: Use a good quality or homemade broth for depth and warmth.
- Cream of chicken soup: This adds a creamy base and subtle chicken flavor; it’s a classic shortcut that works wonders.
- Cream cheese: Softened and cubed, it melts perfectly into the soup creating richness and smoothness.
- Dry ranch dressing mix: The unsung hero here, this seasoning pack brings in herbs and tang without extra effort.
- Pepper & onion powder: Just enough spice and flavor to boost the overall taste without overpowering.
- Sharp cheddar cheese: Freshly shredded is best for meltiness and that sharp flavor contrast.
- Half and half: Adds creaminess and balances out flavors for a luscious finish.
- Green onion: Fresh and bright for garnish, it adds color and a mild onion bite.
Variations
I love how adaptable this Crock Pot Crack Potato Soup Recipe is. You can tweak it easily to match your cravings or dietary needs, and each variation brings a fun twist!
- Vegetarian version: I swap the bacon for smoked paprika and add sautéed mushrooms to keep that smoky, umami vibe. My family didn’t even notice!
- Low-carb adjustment: Using cauliflower florets instead of potatoes works surprisingly well; you’ll get that creamy texture with fewer carbs.
- Extra spice: I sometimes toss in a pinch of cayenne or chopped jalapeños to give it a little zing, which wakes up the flavors nicely.
- Dairy-free option: Try coconut milk or cashew cream along with dairy-free cheese. It takes a couple tries to get it just right, but it’s doable.
How to Make Crock Pot Crack Potato Soup Recipe
Step 1: Assemble the Base
This is the fun part where everything starts coming together! Dump your frozen diced potatoes, chicken broth, cream of chicken soup, softened cream cheese cubes, dry ranch dressing mix, pepper, onion powder, and about three-quarters of your cooked bacon into your crock pot. I like to stir gently to evenly distribute the seasoning, but don’t stress if it’s a little uneven—it will melt and meld as it cooks.
Step 2: Slow Cook with Love
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours. This timing works perfectly because the potatoes soften just right and all those flavors marry into a creamy, dreamy soup. Keep the lid on as much as possible to trap in heat and moisture—checking too often makes it take longer.
Step 3: Add Cheese and Half & Half
About 15 minutes before you’re ready to eat, stir the soup well to incorporate the softened cream cheese thoroughly. Then pour in the half and half along with the shredded sharp cheddar cheese. Cover again and let it warm until the cheese fully melts and the soup becomes nice and velvety. You’ll notice that gorgeous gooey consistency that makes it so hard to stop eating.
Step 4: Garnish and Serve
Finally, ladle the soup into bowls and top with chopped green onions, extra shredded cheddar, and the remaining bacon pieces. This step is what takes it from great to next-level delicious — those fresh garnishes add a pop of color and texture that everyone loves.
Pro Tips for Making Crock Pot Crack Potato Soup Recipe
- Use Cold Potatoes Straight from Frozen: I’ve learned that you don’t need to thaw the potatoes first; just toss them frozen in to prevent mushiness.
- Cream Cheese Softening Hack: Let your cream cheese sit at room temperature for at least 30 minutes before cubing—it melts more smoothly that way.
- Stir Gently to Avoid Breaking Potatoes: Near the end, use a gentle folding motion instead of vigorous stirring to keep nice chunks intact.
- Avoid Overcooking on High: Cooking on high more than 3 hours risks breaking down the potatoes too much, so I stick strictly to recommended times.
How to Serve Crock Pot Crack Potato Soup Recipe
Garnishes
I’m all about the toppings on this soup! I usually stick with chopped green onions for freshness, extra sharp cheddar for melty cheesiness, and crisp bacon crumbles for that crave-worthy crunch. Sometimes, I even add a dollop of sour cream or a sprinkle of smoked paprika for a little something extra special.
Side Dishes
To round out the meal, I love pairing this soup with a warm crusty bread or buttery garlic rolls to soak up every last bit. A simple fresh salad brings a nice contrast of crispness and lightness, balancing the richness perfectly. For a cozy dinner, roasted veggies are also my go-to.
Creative Ways to Present
For special occasions or when entertaining, I like to serve the soup in mini bread bowls or hollowed-out mini pumpkins for that wow factor. Using colorful bowls and layering garnishes in contrasting colors really elevates the presentation—trust me, your guests will ask for the recipe right away!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers into airtight containers and keep them in the fridge. The flavors actually deepen overnight, so it tastes even better the next day! Just be sure to consume within 3-4 days to keep the soup fresh and tasty.
Freezing
This soup freezes beautifully, which makes it perfect for meal prep. I portion it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
I reheat Crock Pot Crack Potato Soup Recipe slowly over low to medium heat on the stove, stirring often to prevent sticking and to bring back that creamy texture. If it looks too thick, add a splash of broth or milk. Microwaving works too—just make sure to stir every minute for even heat.
FAQs
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Can I make Crock Pot Crack Potato Soup Recipe without cream cheese?
You can, but the cream cheese adds signature creaminess and flavor to the soup. If you need a substitute, try using mascarpone or a good-quality sour cream, but keep in mind the texture might be less thick and rich.
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Is it okay to use fresh potatoes instead of frozen?
Fresh potatoes can work, but you’ll need to peel and dice them evenly to ensure they cook through in the crock pot. Also, be mindful that fresh potatoes might become softer or break down more than frozen ones, so watch the cooking time accordingly.
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Can I make this soup in an Instant Pot?
Absolutely! Use the sauté function first for bacon if you want, then add all ingredients and cook on high pressure for about 10 minutes, followed by a quick release. Add half and half and cheese after pressure cooking, then stir until smooth and melted.
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How can I make this soup thicker or thinner?
For a thicker soup, add more cream cheese or reduce the broth slightly. To thin it out, stir in extra chicken broth or half and half when reheating or serving until you hit the desired consistency.
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Do I need to precook the bacon?
Yes, precooking the bacon helps it stay crispy and prevents it from releasing too much fat into the soup, which can alter the texture. Cook until crisp and chop before adding most of it to the crock pot, reserving some for garnish.
Final Thoughts
I absolutely love how this Crock Pot Crack Potato Soup Recipe turns out every single time—it’s creamy, indulgent, but still surprisingly easy to make. Whether you’re feeding your family on a busy weeknight or hosting friends on a cold day, this soup always delivers cozy comfort and big flavor. Give it a try like I’m sharing this one with my closest friends—you might just find your new favorite recipe too.
Print
Crock Pot Crack Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Crack Potato Soup is a rich and creamy comfort food perfect for chilly days. Loaded with tender potatoes, bacon, sharp cheddar cheese, and a flavorful blend of ranch seasoning and cream cheese, this slow-cooker recipe requires minimal effort and yields a hearty, cheesy soup that’s perfect for family dinners.
Ingredients
Soup Base
- 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
- ½ teaspoon pepper
- ½ teaspoon onion powder
Bacon and Cheese
- 1¼ cups cooked bacon, chopped and divided
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
Garnish
- Green onion, chopped
- Additional shredded cheddar cheese
- Additional ¼ cup chopped cooked bacon
Instructions
- Combine Ingredients: In a 6-quart slow cooker, add 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 chopped cooked bacon. Stir gently to combine all ingredients.
- Cook Soup: Cover the slow cooker with its lid and cook the mixture on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours until the potatoes are tender and the soup is hot throughout.
- Add Dairy and Cheese: About 15 minutes before the soup is ready to serve, stir the soup well to help incorporate the cream cheese fully. Pour in the half and half and add the shredded sharp cheddar cheese. Cover again and let the soup warm until the cheese has melted completely.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions, additional shredded cheddar cheese, and the reserved ¼ cup of chopped cooked bacon if desired. Serve hot and enjoy.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- For a thicker soup, reduce the amount of chicken broth slightly or cook longer on HIGH to allow some liquid to evaporate.
- Use turkey bacon as a lower-fat alternative if preferred.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 65 mg
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