Why You’ll Love This Recipe
This Crock Pot Crack Potato Soup is the ultimate comfort food—rich, creamy, cheesy, and loaded with crispy bacon and ranch flavors. It’s effortless to make in the slow cooker, making it perfect for busy weeknights, meal prep, or cold-weather cravings!
✔ Super Creamy & Cheesy: Made with cheddar, cream cheese, and ranch for incredible flavor.
✔ Slow Cooker Convenience: Just dump, set, and forget!
✔ Loaded with Flavor: Bacon, potatoes, and ranch seasoning create an addictively good taste.
✔ Family-Friendly: A guaranteed hit with kids and adults alike!
Ingredients
For 6-8 servings, you’ll need:
- 6 cups frozen diced hash brown potatoes (or peeled & diced fresh potatoes)
- 4 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, softened & cubed
- 1 cup shredded cheddar cheese
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 6 slices bacon, cooked & crumbled
- ½ cup sour cream (optional, for extra creaminess)
- 2 green onions, chopped (for garnish)
Instructions
Step 1: Assemble the Soup
- In the slow cooker, add potatoes, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, and black pepper.
- Stir to combine, then cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.
Step 2: Make It Creamy & Cheesy
- Add cream cheese, shredded cheddar, and half of the crumbled bacon to the slow cooker.
- Stir well and let cook for an additional 15-20 minutes until the cheese is melted and the soup is creamy.
- Stir in sour cream if using.
Step 3: Serve & Enjoy
- Ladle the soup into bowls and garnish with extra cheddar, bacon, and chopped green onions.
- Serve warm with crusty bread or crackers for dipping!
Nutrition Information (Per Serving)
(Approximate values based on ingredients used.)
- Calories: 350
- Carbohydrates: 28g
- Protein: 12g
- Fat: 22g
- Sodium: 900mg
Tips & Tricks for the Best Crack Potato Soup
✔ Use Fresh Potatoes: If using fresh diced potatoes, soak them in water for 10 minutes to remove excess starch.
✔ Want It Thicker? Mash some of the potatoes or add ½ cup instant mashed potatoes at the end.
✔ Make It Spicier: Add a pinch of cayenne pepper or red pepper flakes.
✔ Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 2 months.
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