Crock Pot Crack Potato Soup Recipe

Ash Tyrrell

Crock Pot Crack Potato Soup Recipe

I have to tell you — the first time I made this Crock Pot Crack Potato Soup, I was amazed at how deeply comforting and rich it turned out. I came home after a busy day, dumped the ingredients in the slow cooker, went off, and let it work its magic. 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.

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Total Time 3 15

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.

Notes

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.