If you’re looking for the ultimate comfort food that practically cooks itself, this Crock Pot Crack Potato Soup is it. Loaded with creamy potatoes, cheddar cheese, ranch seasoning, and bacon, this soup is rich, hearty, and absolutely addictive—hence the name “crack” soup. Toss everything into the slow cooker, let it simmer, and come back to a cozy bowl of cheesy potato goodness.
Crock Pot Crack Potato Soup
Equipment
- Slow cooker (Crock Pot)
- skillet
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- ladle
Ingredients
- 6 slices bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups frozen diced hash browns (or peeled/diced fresh potatoes)
- 4 cups chicken broth
- 1 packet ranch seasoning mix (about 1 oz)
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 block (8 oz) cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 2 green onions, sliced (for garnish)
Instructions
- In a skillet, cook bacon until crispy. Remove, crumble, and set aside. Optionally, sauté onion and garlic in bacon drippings for extra flavor.
- In slow cooker, add hash browns, broth, ranch seasoning, pepper, parsley, onion, and garlic. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Stir in cream cheese and cheddar. Cover and cook another 30 minutes, stirring occasionally until melted and smooth.
- Stir in sour cream just before serving.
- Top bowls with bacon, green onions, and extra cheese if desired.
Notes
What is Crock Pot Crack Potato Soup?
Crock Pot Crack Potato Soup is a slow-cooker version of loaded potato soup with extra flavor from ranch seasoning, bacon, and plenty of cheese. It’s creamy, savory, and filling—perfect for busy weeknights, family dinners, or game-day gatherings. The slow cooker does all the work, making it an easy dump-and-go recipe that delivers maximum comfort with minimal effort.
Ingredients You’ll Need
This recipe serves 6–8.
- 6 slices bacon, cooked and crumbled (reserve drippings if desired)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups frozen diced hash browns (or peeled/diced fresh potatoes)
- 4 cups chicken broth
- 1 packet ranch seasoning mix (about 1 oz)
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 block (8 oz) cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 2 green onions, sliced (for garnish)
Optional add-ins
- Red pepper flakes for spice
- Extra bacon for topping
- Hot sauce drizzle
Substitutions
- Vegetarian: skip bacon, use veggie broth.
- Gluten-free: check ranch seasoning mix for GF compliance.
- Lightened-up: use reduced-fat cream cheese and Greek yogurt instead of sour cream.
Step-by-Step Instructions
Step 1: Cook bacon
In a skillet, cook bacon until crispy. Remove, crumble, and set aside. Optionally, sauté onion and garlic in bacon drippings for extra flavor.
Step 2: Add ingredients to Crock Pot
In slow cooker, add hash browns, broth, ranch seasoning, pepper, parsley, onion, and garlic. Stir to combine.
Step 3: Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
Step 4: Add cheeses
Stir in cream cheese and cheddar. Cover and cook another 30 minutes, stirring occasionally until melted and smooth.
Step 5: Finish
Stir in sour cream just before serving.
Step 6: Serve
Top bowls with bacon, green onions, and extra cheese if desired.
Tips for the Best Crack Potato Soup
- Use frozen hash browns for convenience—they cook perfectly in the slow cooker.
- Add cream cheese toward the end for a smooth texture.
- Stir occasionally to prevent cheese from sticking to edges.
- Let soup rest a few minutes before serving to thicken.
Variations
- Crack chicken potato soup: Add 2 cups shredded cooked chicken.
- Spicy version: Stir in diced jalapeños or cayenne pepper.
- Healthier version: Swap sour cream for Greek yogurt.
- Instant Pot version: Cook potatoes and broth on high pressure for 10 minutes, then stir in cheese and cream.
Storage and Reheating
- Refrigerator: Store leftovers in airtight container for up to 4 days.
- Freezer: Not recommended—dairy may separate when reheated.
- Reheating: Warm gently on stovetop or in microwave, adding splash of broth if needed.
Serving Ideas
Crock Pot Crack Potato Soup pairs perfectly with:
- Crusty bread or garlic toast
- A fresh green salad
- Roasted vegetables
- Sandwiches like grilled cheese or BLTs
Nutrition Breakdown
One serving (1/6 recipe) has about 430–480 calories, 18 grams protein, 28 grams carbs, and 28 grams fat. Using lighter dairy reduces calories without losing flavor.
Conclusion
Crock Pot Crack Potato Soup is cheesy, hearty, and completely irresistible. With bacon, ranch, cheddar, and creamy potatoes, it’s a family-friendly meal that will quickly become a favorite. The slow cooker makes it effortless, and the toppings let everyone customize their bowl. Cozy, comforting, and loaded with flavor, this soup is a must-try for cold nights.
FAQs
Can I make this soup vegetarian?
Yes, skip bacon and use veggie broth—add smoked paprika for depth.
Can I use fresh potatoes instead of frozen hash browns?
Yes, just peel and dice about 4 cups of potatoes.
Can I make it ahead?
Yes, assemble ingredients (except dairy) in the slow cooker insert and refrigerate overnight. Add dairy while cooking.
Can I freeze leftovers?
Not recommended—dairy separates and affects texture.
Can I thicken the soup more?
Yes, mash some potatoes with a spoon or add extra cheddar.