Crock Pot Crack Potato Soup is everything you want in a comfort food classic: creamy, cheesy, bacon-loaded, and full of tender potatoes—made effortlessly in your slow cooker.
Whether you’re serving it on a chilly weeknight or meal-prepping for the week ahead, this soup brings rich flavor and soothing warmth with every spoonful. Plus, with easy prep and pantry staples, it’s a no-fuss favorite the whole family will crave.
Table of Contents
Why You’ll Love This Recipe
- 🧀 Ultra-creamy, cheesy texture
- 🥓 Loaded with crispy bacon bits
- 🥄 Dump-and-go slow cooker friendly
- 🧑🍳 Beginner-friendly with flexible ingredient swaps
- ❄️ Great for meal prep and freezer-friendly
Ingredients
- 6 cups diced potatoes (peeled)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of chicken soup
- 4 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
- 1 (1 oz) packet ranch seasoning mix
- 1½ cups heavy cream or half-and-half
- Salt and black pepper, to taste
- Optional toppings: extra cheese, green onions, sour cream
Instructions
- Prep the potatoes: Peel and dice the potatoes into even-sized cubes.
- Layer the base: In the Crock Pot, add potatoes, onion, garlic, cream of chicken soup, chicken broth, ranch seasoning, and half of the chopped bacon.
- Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until potatoes are tender.
- Blend (optional): For a smoother soup, use an immersion blender to puree part of the soup in the pot.
- Add cream and cheese: Stir in heavy cream and cheddar cheese. Cook on HIGH for an additional 15–20 minutes until thick and creamy.
- Serve: Top with remaining bacon, shredded cheese, and your favorite toppings.
Recipe Details
Prep Time: 15 minutes
Cook Time: 7–8 hours (LOW) or 3–4 hours (HIGH)
Total Time: 8 hours
Servings: 6–8
Course: Soup, Dinner
Cuisine: American Comfort Food
Tips & Variations
Tips for Success
- Use russet or Yukon Gold potatoes for a starchy, creamy texture
- For extra flavor, sauté onion and garlic before adding to the Crock Pot
- Want it thicker? Mash some of the cooked potatoes before stirring in cream
Variations
- Vegetarian: Use vegetable broth and omit bacon
- Spicy: Add diced jalapeños or pepper jack cheese
- Lighter: Use milk or Greek yogurt instead of heavy cream
FAQs
Q: Can I use frozen hash browns instead of fresh potatoes?
Yes! Use about 6 cups frozen diced hash browns. Cooking time may reduce slightly.
Q: Can I freeze Crock Pot Crack Potato Soup?
Absolutely. Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight before reheating.
Q: Can I use a different cheese?
Yes, Colby Jack, Monterey Jack, or sharp white cheddar work well too.
Crock Pot Crack Potato Soup
Equipment
- – Crock Pot (6 qt or larger)
- – Peeler and cutting board
- – Immersion blender (optional)
Ingredients
- – 6 cups diced potatoes peeled
- – 1 small yellow onion diced
- – 3 cloves garlic minced
- – 1 10.5 oz can cream of chicken soup
- – 4 cups chicken broth
- – 1 cup shredded cheddar cheese
- – 1 cup cooked bacon chopped
- – 1 1 oz packet ranch seasoning
- – 1½ cups heavy cream or half-and-half
- – Salt and black pepper to taste
- – Optional: green onions sour cream, extra cheese
Instructions
- Add potatoes, onion, garlic, soup, broth, ranch seasoning, and half the bacon to Crock Pot.
- Cook on LOW for 7–8 hrs or HIGH for 3–4 hrs, until potatoes are soft.
- For thicker soup, blend part of the soup with immersion blender.
- Stir in cream and cheddar. Cook another 15–20 minutes.
- Serve hot, topped with bacon, cheese, and green onions.
Notes
– Add jalapeños for heat
– Freeze up to 2 months after cooling completely
Conclusion
Creamy, cheesy, and irresistibly comforting, Crock Pot Crack Potato Soup is a slow cooker winner for weeknights, snow days, or meal prep sessions. With minimal prep and maximum flavor, this recipe proves that comfort food doesn’t have to be complicated.
Don’t forget to serve with crusty bread or a green salad for a full meal!