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Crock Pot Crack Potato Soup topped with beef bacon, cheese, and green onions

Crock Pot Crack Potato Soup

This ultra-creamy, comforting Crock Pot Crack Potato Soup is loaded with soft potatoes, cheddar cheese, ranch seasoning, and crispy beef bacon. A dump-and-go meal perfect for busy or chilly days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 cups diced potatoes russet or Yukon gold
  • 4 cups chicken broth
  • 1 packet ranch seasoning mix
  • 1 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
Add-ins
  • 8 oz cream cheese cubed and softened
  • 1.5 cups shredded cheddar cheese plus more for garnish
  • 1 cup heavy cream or milk adjust for creaminess
  • 6 slices beef bacon cooked and chopped
Toppings
  • chopped green onions
  • extra cheddar cheese
  • extra beef bacon

Equipment

  • Crock Pot

Method
 

  1. Place diced potatoes and chicken broth in the Crock Pot.
  2. Add ranch seasoning, garlic powder, salt, and pepper. Stir to combine.
  3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are soft.
  4. Lightly mash the potatoes in the pot, leaving some chunks for texture.
  5. Stir in cream cheese and shredded cheddar until fully melted and smooth.
  6. Add heavy cream or milk to reach your desired creaminess.
  7. Fold in chopped, cooked beef bacon. Stir well.
  8. Serve hot, topped with extra cheese, beef bacon, and green onions if desired.

Notes

For a vegetarian version, skip the beef bacon and use vegetable broth. To lighten the soup, use low-fat cream cheese and milk. Yukon gold potatoes give a creamier texture.