Crock Pot Crack Potato Soup
This creamy, cheesy potato soup is the ultimate comfort food, made effortlessly in the slow cooker with bacon, ranch seasoning, and cheddar cheese. Perfect for busy families, potlucks, or cozy weeknight dinners, it’s a crowd-pleaser that requires minimal prep and delivers maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
- 32 oz frozen hash brown potatoes, diced or shredded
- 4 cups chicken broth (low-sodium preferred)
- 8 oz cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1 oz packet ranch seasoning mix (or 2 tbsp homemade)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup milk (whole or 2%)
- 2–3 green onions, sliced (for garnish)
Instructions
- Cook bacon in a large skillet over medium heat until crispy (about 8 minutes). Transfer to a paper towel-lined plate and crumble when cooled.
- Place frozen hash brown potatoes in the crock pot. Pour in chicken broth and stir to combine.
- Sprinkle ranch seasoning, garlic powder, onion powder, salt, and pepper over the potatoes. Stir well.
- Dot the top with cubed cream cheese and sprinkle in half of the cooked, crumbled bacon. Reserve the rest for topping.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender and cream cheese is melted.
- Uncover and stir well, breaking up any cream cheese clumps. For a smoother soup, use an immersion blender to blend about half the soup. For chunkier soup, mash lightly with a potato masher.
- Stir in shredded cheddar cheese and milk. Cover and cook for another 15-20 minutes on low, until cheese is melted and soup is creamy. Do not let it boil.
- Taste and adjust salt and pepper as needed. Ladle into bowls and top with reserved bacon, extra cheese, and green onions.
Notes
For a gluten-free version, ensure your ranch mix and broth are gluten-free. To make it vegetarian, use vegetable broth and plant-based bacon. If the soup is too thick, add extra milk or broth; if too thin, cook uncovered for 10-20 minutes. Blending half the soup gives a creamy texture while leaving some potato chunks for bite. Always add cheese at the end to prevent graininess.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 380
- Sugar: 4
- Sodium: 950
- Fat: 21
- Saturated Fat: 11
- Carbohydrates: 32
- Fiber: 3
- Protein: 16
Keywords: crock pot, potato soup, crack soup, slow cooker, comfort food, bacon, cheddar, ranch, family dinner, easy soup, creamy soup