There are some recipes that feel like a warm blanket on a cold day, and this Crock Pot Crack Potato Soup is one of them. It’s rich, hearty, and just the kind of stick-to-your-ribs meal that keeps everyone coming back for seconds. Imagine tender potatoes swimming in a creamy, cheesy broth, kissed with smoky bacon and that irresistible tang of ranch seasoning. Yes, please!
The best part? Your slow cooker does all the heavy lifting. With just 15 minutes of prep, you can toss everything in, set it, and forget it until dinnertime. This is the ultimate comfort food soup, and I can almost guarantee it’ll become a regular in your meal rotation. Whether you’re feeding a hungry family after a busy day or just craving something cozy for yourself, this soup delivers flavor, warmth, and a whole lot of satisfaction.
So grab your crock pot and let’s turn a few simple ingredients into a creamy bowl of happiness.
Why You’ll Love This Crock Pot Crack Potato Soup
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Minimal prep—your slow cooker does the work.
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Creamy, cheesy, and bacon-y (need I say more?).
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Easy to customize with toppings.
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Perfect for weeknights, potlucks, or game-day gatherings.
Ingredients You’ll Need
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6 cups (900 g) diced potatoes, peeled
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1 cup (115 g) shredded cheddar cheese
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½ cup (60 g) cooked and crumbled bacon
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1 packet (28 g) ranch seasoning mix
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4 cups (960 ml) chicken or vegetable broth
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1 cup (240 ml) heavy cream (or half-and-half for lighter version)
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Salt and pepper, to taste
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Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
How to Make Crock Pot Crack Potato Soup
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Peel and dice the potatoes into small cubes for even cooking.
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Place potatoes in the crock pot and spread evenly across the bottom.
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Sprinkle ranch seasoning over the potatoes, then add shredded cheese and cooked bacon.
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Pour in chicken or vegetable broth until the potatoes are just covered.
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Cover and cook:
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Low for 7–8 hours
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High for 4 hours
(Potatoes should be fork-tender.)
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Stir in heavy cream or half-and-half. Season with salt and pepper.
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For a creamier soup, mash some potatoes in the pot or blend slightly with an immersion blender.
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Ladle into bowls and garnish with extra cheese, bacon, and green onions.
Tips for the Best Slow Cooker Potato Soup
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If you like thicker soup, mash half the potatoes before adding the cream.
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For extra cheesiness, stir in an additional ½ cup cheddar just before serving.
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Want a lighter version? Use half-and-half instead of heavy cream and turkey bacon instead of pork.
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Love spice? Toss in a pinch of cayenne or top with sliced jalapeños.
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Don’t skip the toppings! Green onions and extra bacon add the perfect finishing touch.
This slow cooker potato soup is wonderfully forgiving—you really can’t mess it up.
A Little Story from My Kitchen
The first time I made this soup, it was purely out of desperation. It was one of those hectic days—laundry piles glaring at me, emails stacking up, and dinner looming like a ticking clock. I tossed a few things into the crock pot, crossed my fingers, and hoped for the best.
By dinnertime, the smell had my kids wandering into the kitchen asking, “What’s cooking?” (which, if you’re a parent, you know is the highest compliment). My husband declared it “dangerously good” after his second bowl, and the name “crack soup” stuck in our house ever since. Now it’s a fall and winter staple—a no-fuss, crowd-pleasing dinner that saves my sanity more times than I can count.
What to Serve with Crock Pot Crack Potato Soup
This soup is plenty filling on its own, but if you want to round out the meal:
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Bread: A crusty baguette or warm biscuits for dipping.
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Salad: A crisp green salad with ranch or Caesar dressing balances the richness.
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Sandwiches: Pair with grilled cheese or turkey melts for the ultimate comfort combo.
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Sides: Roasted veggies or a simple fruit salad add freshness.
For game nights or potlucks, serve this soup with a toppings bar—extra cheese, bacon, jalapeños, sour cream, and chopped chives. Trust me, it’ll disappear fast.
How to Store and Reheat
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: This soup freezes surprisingly well! Cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm gently on the stove over medium heat or microwave in 1-minute bursts, stirring in between. Add a splash of milk or broth if it thickens too much.
FAQs About Crock Pot Crack Potato Soup
Can I make this vegetarian?
Yes! Just use vegetable broth and skip the bacon—or swap it for crispy tempeh or coconut bacon.
Can I use frozen potatoes?
Absolutely. Frozen diced potatoes or hash browns work great and save even more prep time.
Can I add more veggies?
Sure! Carrots, celery, or corn are tasty additions. Just dice them small so they cook evenly.
Can I make this soup ahead of time?
Yes—it tastes even better the next day after the flavors meld together.
How do I make it extra creamy?
Use heavy cream instead of half-and-half, and blend half the soup before serving.
Soup Season Happiness
At the end of a long day, there’s nothing better than walking into your kitchen and finding dinner already made. This Crock Pot Crack Potato Soup is exactly that kind of meal—creamy, comforting, and downright addictive. It’s the soup that hugs you back, the one that makes you grateful for simple ingredients and your trusty slow cooker.
So go ahead, dust off that crock pot, and let this soup become your new favorite way to make dinnertime deliciously easy.
Discover more delicious recipes by following me on Facebook and Pinterest.
Crock Pot Crack Potato Soup
- Total Time: 4–8 hours (depending on setting)
- Yield: 6 servings 1x
Description
This Crock Pot Crack Potato Soup is the ultimate slow cooker comfort food—creamy, cheesy, and loaded with smoky bacon and ranch seasoning. With just 15 minutes of prep, your crock pot does the rest, delivering a hearty, crowd-pleasing dinner perfect for weeknights, game nights, or cozy family meals.
Ingredients
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6 cups (900 g) diced potatoes, peeled
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1 cup (115 g) shredded cheddar cheese
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½ cup (60 g) cooked and crumbled bacon
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1 packet (28 g) ranch seasoning mix
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4 cups (960 ml) chicken or vegetable broth
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1 cup (240 ml) heavy cream (or half-and-half)
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Salt and pepper, to taste
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Optional garnishes: extra cheese, bacon bits, green onions, or chives
Instructions
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Peel and dice potatoes into small cubes.
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Add potatoes to crock pot. Sprinkle with ranch seasoning, then add cheese and bacon.
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Pour in broth until potatoes are just covered.
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Cover and cook on low 7–8 hours or high 4 hours, until potatoes are fork-tender.
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Stir in heavy cream. Season with salt and pepper.
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For creamier texture, mash some potatoes or blend partially with an immersion blender.
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Ladle into bowls, add toppings, and serve hot.
Notes
For thicker soup, mash half the potatoes before adding cream.
Use turkey bacon and half-and-half for a lighter version.
Add diced carrots, celery, or corn for extra veggies.
Frozen potatoes or hash browns can be substituted for fresh.
Toppings bar (cheese, bacon, jalapeños, sour cream) makes it perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4 hours (high)
- Category: Soups / Comfort Food
- Method: Slow Cooker (Crock Pot)
- Cuisine: American