Crock Pot Crack Potato Soup Recipe | Creamy, Cheesy Comfort

When I lifted the lid, that creamy potato-mile aroma filled my kitchen, and one spoonful convinced me: this is what cozy dinners are made of. I love how the bacon, ranch seasoning, cheese, and potatoes play together in each bite.

If you want something easy, satisfying, and crowd-pleasing, this soup is your new go-to, and you can also enjoy a bowl of creamy beef taco soup recipe when you’re craving another hearty, flavor-packed option.

Ingredients Section

Here are the ingredients you’ll need, with tips from me on why they matter and how to choose the best:

1¼ cups cooked bacon, chopped and divided — I prefer thicker-cut bacon, cooked until crisp, which gives the soup great smoky, salty depth.
1 (32-ounce) bag frozen diced potatoes — frozen diced potatoes save time and give consistent texture; no need to peel or pre-cook fresh ones.
4 cups chicken broth — gives savory background flavor; if yours is low sodium, you have more control over salt.
1 (10.5-ounce) can cream of chicken soup — for extra creaminess and a little condensed flavor base. Homemade works, too.
8 ounces cream cheese, softened and cubed — softens easily into the soup, making it rich and slightly tangy; I let it come to room temperature first.
1 (1-ounce) package dry ranch dressing mix — the seasoning that gives “crack” vibe; if you like herbs, choose a ranch mix with parsley, dill, garlic, etc.
½ teaspoon black pepper — just enough to brighten flavor.
½ teaspoon onion powder — adds onion flavor without needing fresh onions (which might add texture).
2 cups shredded sharp cheddar cheese — sharp cheddar cuts through the cream and adds depth; I grate my own so it melts more smoothly.
1 cup half and half — richer than milk, lighter than heavy cream; helps with texture and prevents the soup from being too thin.
Green onion, chopped for garnish — adds freshness and colour contrast at the end.

Note: several servings — This amount will make about 6 servings of hearty soup.

Variations

If you want to tweak things — dietary needs, flavor preferences, or just mix it up — here are some alternatives:

Dairy-free: Use a dairy-free cream cheese substitute and plant-based “cheddar” style shreds; replace half and half with oat milk or coconut cream.
Lower fat / lighter: Swap sharp cheddar for milder cheese, use reduced-fat cream cheese, and replace half and half with whole milk or a mixture of milk + a touch of cream.
Gluten-free: Ensure your ranch seasoning mix and canned soup (cream of chicken) are gluten-free. Some brands have thickeners that contain gluten.
Extra flavor add-ons: Try stirring in roasted garlic, a sprinkle of smoked paprika, or diced roasted jalapeños for heat. You could also add some chopped fresh herbs like thyme or chives at the end.
Meaty version: Add shredded cooked chicken for extra protein; you could stir it in near the end.

You might also like exploring more comforting bowls in our soup recipes collection for additional ideas.

Cooking Time

Here’s how long this recipe takes, broken down so you can plan:

Prep Time: ~15 minutes
Cooking Time: ~3 hours (on Low)
Total Time: ~3 hours 15 minutes

Equipment You Need

Here are the tools that will help make this well:

Crock Pot (6-quart slow cooker) — to cook slowly and evenly; lets flavors meld while you go about your day.
Measuring cups and spoons — to make sure the seasonings, cheese, broth, etc., are in the right proportion.
Sharp knife and cutting board — for chopping bacon and slicing green onions nicely.
Cheese grater — for shredding the cheddar cheese fresh for smoother melting.
Spatula or large spoon — to stir in the cheese and cream cheese toward the end, ensuring everything melts evenly.

How to Make Crock Pot Crack Potato Soup Recipe Name?

Here I’ll guide you step by step from prep to serving. I break into heads for clarity.

Add Ingredients to Slow Cooker

First, gather your bacon (1 cup out of the cooked 1¼), frozen diced potatoes, chicken broth, cream of chicken soup, cubed cream cheese, ranch dressing mix, pepper, and onion powder. I put them into my 6-quart crock pot so everything starts mingling.

Cook

I cover the slow cooker and set it on LOW for 5–6 hours (or HIGH for 2–3 hours) so the potatoes cook through and flavors deepen.

Stir Cheese and Half and Half

About 15 minutes before serving, I lift the lid, stir to fold in the softened cream cheese fully, then add the half and half and shredded sharp cheddar. I close the lid again to let the cheese melt totally.

Garnish and Serve

Finally, I ladle the soup into bowls, garnish with the remaining ¼ cup of bacon, some extra shredded cheese, and chopped green onion. That final touch makes the presentation and flavour pop.

Additional Tips for Making this Recipe Better

From my experience, here are a few tricks I’ve picked up that help this soup be even more delicious:

I always soften cream cheese ahead of time (bring to room temperature) — it blends more smoothly and avoids lumps.
I cook bacon until it’s crisp, not undercooked — crisp bacon gives a better texture and holds up better when used as garnish.
I let the cheese sit uncovered for a few minutes at the end (after stirring) so that extra fat rises and I can skim off any slick top if I want a lighter bowl.
I taste salt near the end — bacon, cheese, and broth already have salt, so sometimes you don’t need extra.
I stir gently but well when adding half and half and shredded cheese; avoid high heat so the dairy doesn’t separate or become grainy.

How to Serve Crock Pot Crack Potato Soup Recipe

Here’s how I like to serve this soup so it’s not just tasty, but also looks and feels like a special meal:

Serve it in shallow bowls (white or light-colored work well) to highlight the golden cheesy top and bacon bits.
Garnish with chopped green onions, extra shredded cheddar, and bacon bits for color & crunch. A dash of cracked black pepper on top also looks nice.
Pair with crusty bread, garlic bread, or homemade rolls to soak up the creamy broth. For sides, a crisp salad or steamed veggies balance the richness.
If you love creamy tomato bases, you may enjoy our tomato tortellini soup recipe on another cozy night.

Nutritional Information

Here’s a look at the nutrition per serving (approximate) so you know what you’re enjoying:

Calories: ~460 kcal per serving
Protein: ~21 g
Carbohydrates: ~6 g
Fat: ~39 g

Make Ahead and Storage

Refrigerator

Once cooled, I transfer the soup into an airtight container. It stays fresh in my fridge for about 3-4 days. When reheating, I often add a little extra chicken broth or half and half to loosen it up (potatoes absorb liquid).

Freezing

This soup freezes well. I let it cool completely, then put it into a freezer-safe bag or container (leave some space for expansion). It keeps in the freezer for around 3 months.

Reheating

If frozen, I thaw overnight in the fridge. Reheat on the stove or in the crock pot on low; stir often. If it seems too thick, I add broth or milk/half and half to get back to desired consistency. Always bring to a gentle simmer.

Why You’ll Love This Recipe?

Here are some reasons why I keep coming back to this soup, and why I think you will too:

It’s super easy — you stack almost everything in the crock pot, walk away, and dinner’s ready when you return.
Extremely satisfying, rich, and comforting; carries the familiar flavours people crave (cheese, bacon, potatoes) without fuss.
Versatile — you can adapt it for dietary preferences (lighter, dairy-free, add meats or vegetables) and switch garnishes to keep it fresh.
Great make-ahead or leftover potential — tastes even better the next day, which makes it perfect for meal prep.
Flavor-packed — ranch seasoning, sharp cheddar, cream cheese, and bacon combine to give bold, layered taste in every spoonful.

Ash Tyrrell