I made this Crock Pot Crack Potato Soup as a Cheesy Potato Soup loaded with sharp cheddar, crispy bacon, and zesty ranch seasoning, with the slow cooker doing the work so it’s ideal for busy days or feeding a crowd.
I never thought a slow cooker could make something this dangerously addictive. My Crock Pot Crack Potato Soup reads like a Cheesy Potato Soup fantasy, with gooey sharp cheddar cheese and crunchy bacon showing up like old friends.
It’s deceptively simple but there is something about how the flavors pile up in the crock that makes me steal spoonfuls before I even call everyone to the table. If you collect those Crockpot Recipes Slow Cooker lists that promise easy crowd pleasers, this one will sneak onto your favorites.
Familiar, a little naughty, and totally worth a second bowl.
Ingredients
- Russet potatoes: Starchy potatoes, high in carbs and fiber, gives soup body and creamy texture
- Bacon: Smoky, salty, adds protein and fat, boosts flavor but adds sodium
- Cream cheese: Rich, creamy, adds fat and smoothness, gives tang and silky mouthfeel
- Sharp cheddar: Sharp cheddar brings calcium and protein, melts into gooey cheesy goodness
- Sour cream: Tangy, creamy, adds a little acidity and richness, balances flavors
- Ranch dressing mix: Herby, salty seasoning mix, boosts savory notes, includes powdered buttermilk and spices
- Garlic and onion: Pungent aromatics, provide flavor depth, small amounts give vitamins and antioxidants
Ingredient Quantities
- 6 to 8 slices bacon, cooked and crumbled (about 6 oz)
- 2 1/2 to 3 pounds russet potatoes, peeled and cut into 1 inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 (1 ounce) packet ranch dressing mix
- 8 ounces cream cheese, softened and cubed
- 1 cup half and half or heavy cream, for a richer soup use heavy
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- Salt and black pepper to taste
- 2 tablespoons cornstarch, optional for thickening
- 2 green onions, sliced for garnish
How to Make this
1. Cook the bacon in a skillet until crisp, drain on paper towels, crumble and set aside about 1/2 cup for garnish; reserve a tablespoon of bacon fat in the pan for flavor, discard the rest.
2. In that same skillet, saute the diced onion until translucent, add the minced garlic for 30 seconds until fragrant — don’t burn it, then transfer onion and garlic to the Crock Pot.
3. Add the peeled, 1 inch cubed potatoes to the Crock Pot, pour in 4 cups low sodium chicken broth and sprinkle the 1 ounce ranch packet over top; stir in the crumbled bacon (saving the garnish) and season lightly with salt and black pepper since the bacon and ranch are salty.
4. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until potatoes are very tender.
5. When potatoes are tender, mash about a third to half of them in the pot with a potato masher or use an immersion blender for a smoother texture; leaving some chunks makes it more rustic and great.
6. Add the cubed softened cream cheese, stir until mostly melted, then stir in the half and half (or heavy cream), the sour cream, and about 1 1/2 cups of the shredded sharp cheddar; continue on high for 15 to 30 minutes to fully melt and combine.
7. If the soup is too thin, make a cornstarch slurry with 2 tablespoons cornstarch and 2 tablespoons cold water, whisk until smooth and stir it into the hot soup; let it cook 10 to 15 minutes to thicken. For a faster thicker finish, ladle a cup or two into a saucepan, whisk in the slurry on the stovetop until thickened, then return to the Crock Pot.
8. Taste and adjust salt and pepper, stir in most of the remaining shredded cheddar so it melts in but reserve a little for topping.
9. Turn off the Crock Pot, ladle soup into bowls and garnish with the reserved crumbled bacon, sliced green onions and the last sprinkle of cheddar; serve hot and enjoy.
Equipment Needed
1. Large skillet for crisping the bacon and sauteing the onion, dont use a tiny pan
2. 6 quart slow cooker / Crock Pot
3. Potato peeler, sharp chef knife and cutting board
4. Measuring cups and measuring spoons
5. Potato masher or immersion blender for smoother or chunkier texture
6. Wooden spoon or heatproof spatula for stirring
7. Small bowl and whisk for the cornstarch slurry
8. Ladle plus soup bowls and a grater for shredding the cheddar
FAQ
Crock Pot Crack Potato Soup Recipe Substitutions and Variations
- Bacon: turkey bacon or smoked ham, pancetta, or for a vegetarian version skip it and add 1 tsp smoked paprika plus 1 tbsp olive oil for that smoky hit
- Russet potatoes: Yukon Gold for a creamier texture, red potatoes to hold their shape better, or cauliflower florets if you want low carb
- Cream cheese: mascarpone or full fat ricotta for similar richness, or 1 cup plain Greek yogurt (stir in at the end) for tang and fewer calories
- Ranch dressing mix: make your own with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley and a pinch of salt and pepper, or use 2 tsp Italian seasoning for a different herb vibe
Pro Tips
– Crisp the bacon on a sheet pan in the oven for even texture and less splatter, then save a few tablespoons of the fat to saute the onions in — it gives way more flavor than butter, just dont use too much cause the ranch and bacon are already salty.
– For the best texture, mash only a third to half of the potatoes by hand; if you use an immersion blender, pulse very short bursts so you dont make gluey potato paste. Leave chunks, they make the soup feel homemade.
– Soften the cream cheese completely and loosen it with a little warm broth before adding, or whisk it with some hot liquid in a separate bowl then stir back in; this stops lumps and helps the cheese melt smooth. Add sour cream off-heat or at low temp so it wont break.
– If it thickens too much after chilling, thin it with a splash of broth or milk while reheating, dont just add water. For thickening quicker while hot, mix cornstarch with cold water first and heat it in a small pan until glossy, then stir that in so you dont get starchy clumps.
Crock Pot Crack Potato Soup Recipe
I made this Crock Pot Crack Potato Soup as a Cheesy Potato Soup loaded with sharp cheddar, crispy bacon, and zesty ranch seasoning, with the slow cooker doing the work so it's ideal for busy days or feeding a crowd.
6
servings
690
kcal
Equipment: 1. Large skillet for crisping the bacon and sauteing the onion, dont use a tiny pan
2. 6 quart slow cooker / Crock Pot
3. Potato peeler, sharp chef knife and cutting board
4. Measuring cups and measuring spoons
5. Potato masher or immersion blender for smoother or chunkier texture
6. Wooden spoon or heatproof spatula for stirring
7. Small bowl and whisk for the cornstarch slurry
8. Ladle plus soup bowls and a grater for shredding the cheddar
Ingredients
6 to 8 slices bacon, cooked and crumbled (about 6 oz)
2 1/2 to 3 pounds russet potatoes, peeled and cut into 1 inch cubes
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low sodium chicken broth
1 (1 ounce) packet ranch dressing mix
8 ounces cream cheese, softened and cubed
1 cup half and half or heavy cream, for a richer soup use heavy
1 cup sour cream
2 cups shredded sharp cheddar cheese, divided
Salt and black pepper to taste
2 tablespoons cornstarch, optional for thickening
2 green onions, sliced for garnish
Directions
- Cook the bacon in a skillet until crisp, drain on paper towels, crumble and set aside about 1/2 cup for garnish; reserve a tablespoon of bacon fat in the pan for flavor, discard the rest.
- In that same skillet, saute the diced onion until translucent, add the minced garlic for 30 seconds until fragrant — don't burn it, then transfer onion and garlic to the Crock Pot.
- Add the peeled, 1 inch cubed potatoes to the Crock Pot, pour in 4 cups low sodium chicken broth and sprinkle the 1 ounce ranch packet over top; stir in the crumbled bacon (saving the garnish) and season lightly with salt and black pepper since the bacon and ranch are salty.
- Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until potatoes are very tender.
- When potatoes are tender, mash about a third to half of them in the pot with a potato masher or use an immersion blender for a smoother texture; leaving some chunks makes it more rustic and great.
- Add the cubed softened cream cheese, stir until mostly melted, then stir in the half and half (or heavy cream), the sour cream, and about 1 1/2 cups of the shredded sharp cheddar; continue on high for 15 to 30 minutes to fully melt and combine.
- If the soup is too thin, make a cornstarch slurry with 2 tablespoons cornstarch and 2 tablespoons cold water, whisk until smooth and stir it into the hot soup; let it cook 10 to 15 minutes to thicken. For a faster thicker finish, ladle a cup or two into a saucepan, whisk in the slurry on the stovetop until thickened, then return to the Crock Pot.
- Taste and adjust salt and pepper, stir in most of the remaining shredded cheddar so it melts in but reserve a little for topping.
- Turn off the Crock Pot, ladle soup into bowls and garnish with the reserved crumbled bacon, sliced green onions and the last sprinkle of cheddar; serve hot and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 574g
- Total number of serves: 6
- Calories: 690kcal
- Fat: 49g
- Saturated Fat: 27g
- Trans Fat: 1g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 128mg
- Sodium: 1160mg
- Potassium: 950mg
- Carbohydrates: 40g
- Fiber: 4.5g
- Sugar: 6g
- Protein: 23g
- Vitamin A: 800IU
- Vitamin C: 12mg
- Calcium: 350mg
- Iron: 1mg
