I perfected my Crock Pot Crack Potato Soup into a Cheesy Potato Soup that layers sharp cheddar, crispy bacon, and zesty ranch seasoning, all left to meld in the slow cooker.
I have a confession I never expected a Crock Pot recipe would steal my weeknight dinner crown. This Crock Pot Crack Potato Soup looks like every Cheesy Potato Soup on the internet but it somehow hits different.
The slow cooker turns humble russet potatoes into silky, spoonable comfort while crisp bacon adds that salty pop you did not see coming. I love how it reads like a Potato Soup Crock Pot classic, it still surprises with little tricks that make guests ask for the recipe.
Follow along if you want something easy and a tiny bit addictive.
Ingredients
- Russets add creamy thickness, starch, lots of carbs and some fiber.
- Onion brings sweet savory notes, few calories, antioxidants and some fiber.
- Broth gives savory depth, low calories, sodium can be high though.
- Cream cheese makes soup rich and silky adds fat and creaminess
- Sour cream adds tang and creamy fat, balances richness with brightness.
- Bacon lends smoky salty crunch, adds protein but lots of saturated fat.
- Cheddar melts gooey, loads of flavor and protein, raises richness and salt.
- Green onions brighten flavors, low calories, give fresh onion bite.
- Ranch mix adds herby tang and salt, adds instant flavor and calories.
Ingredient Quantities
- 2 pounds russet potatoes peeled and diced or 1 28 oz bag frozen shredded hash browns
- 1 medium yellow onion finely chopped
- 4 cups chicken broth
- 1 cup milk
- 8 oz cream cheese cubed softened
- 1 cup sour cream
- 1 packet 1 oz ranch dressing mix
- 1 teaspoon garlic powder
- 8 slices bacon cooked and crumbled
- 2 cups sharp cheddar cheese shredded
- 3 green onions sliced
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon black pepper
- 1 teaspoon salt
How to Make this
1. Cook the bacon in a skillet until crisp, drain on paper towels, crumble and set most aside, keep a few slices for topping; chop the onion and peel and dice the russets or grab the frozen shredded hash browns right from the bag.
2. Put the potatoes or frozen hash browns, chopped onion, chicken broth, ranch dressing mix, garlic powder, salt and black pepper into the crock pot and stir to combine.
3. Cook on low for 6 to 7 hours or on high for 3 to 4 hours for diced potatoes; if using frozen shredded hash browns cook low 4 to 5 hours or high 2 to 3 hours, dont lift the lid too much.
4. About 30 minutes before serving melt the butter in a small saucepan over medium heat, whisk in the flour and cook 1 to 2 minutes until it smells a little nutty, then slowly whisk in the milk until smooth and slightly thickened.
5. Pour the milk mixture into the crock pot, add the cream cheese cubes and the sour cream and stir until the cream cheese is fully melted and the soup looks creamy; if the cream cheese is cold pop it in the microwave 20 to 30 seconds to soften first.
6. Stir in the shredded cheddar, most of the crumbled bacon (reserve some for garnish) and about half the sliced green onions, then let everything heat on high 10 to 15 minutes until the cheese is melted and the soup is hot.
7. Taste and adjust seasoning with more salt or pepper if needed; if the soup is too thick add a splash more milk or broth, if too thin cook uncovered for a bit to reduce.
8. Serve bowls topped with the reserved bacon, extra shredded cheddar and the remaining green onions; tip: for a silkier texture blend 1 to 2 cups of the soup with an immersion blender and leave the rest chunky for bite.
Equipment Needed
1. Crock pot or slow cooker (5 to 6 quart)
2. Large skillet or frying pan for cooking bacon
3. Small saucepan for melting butter and making the milk roux
4. Cutting board
5. Chef’s knife (and a vegetable peeler if using fresh russets)
6. Measuring cups and measuring spoons
7. Whisk and a wooden spoon or silicone spatula
8. Ladle and soup bowls for serving
9. Paper towels and an optional immersion blender if you want it silkier
dont overthink it, this is all you really need to get it done.
FAQ
Crock Pot Crack Potato Soup Recipe Substitutions and Variations
- Russet potatoes -> Yukon Gold or red potatoes. Theyre less starchy and hold their shape better, use the same weight and just cut a little smaller so they cook through.
- Cream cheese -> Neufchâtel or mascarpone. Neufchâtel is lower fat but same texture, mascarpone makes it richer, use equal amounts and soften first so it melts smoothly.
- Bacon -> diced ham, smoked sausage or turkey bacon. Ham or kielbasa give a similar savory smoky bite, turkey bacon is leaner but crisp it well so you still get crunch.
- Milk -> half and half or unsweetened almond milk plus a splash of cream. Half and half makes the soup creamier without breaking, almond milk works for dairy free but you may need a bit more thickener like extra cream cheese or a cornstarch slurry.
Pro Tips
1) Save a little bacon grease and use it to brown the onion before it goes in the crock pot, just a tablespoon or two, it gives way more depth than raw onion ever will and you wont miss the tiny bit of oil.
2) If you use fresh russets, cut them all about the same size and rinse off the starch, or parboil 5 minutes so they cook evenly without turning to mush, but if youre using frozen shredded, thaw and squeeze out excess water first so the soup doesnt get watered down.
3) For the creamiest texture, warm the milk a bit before whisking it into the roux and soften the cream cheese ahead in the microwave, then add the soft cheese in small pieces while stirring so it melts smoothly, otherwise you get lumps and grainy spots.
4) Finish like a pro: hold back most of the bacon and green onion for garnish so they stay crunchy, add a tiny splash of vinegar or lemon juice at the end to brighten the flavors, and when reheating thin leftovers with milk not water so it tastes fresh again.
Crock Pot Crack Potato Soup Recipe
I perfected my Crock Pot Crack Potato Soup into a Cheesy Potato Soup that layers sharp cheddar, crispy bacon, and zesty ranch seasoning, all left to meld in the slow cooker.
6
servings
638
kcal
Equipment: 1. Crock pot or slow cooker (5 to 6 quart)
2. Large skillet or frying pan for cooking bacon
3. Small saucepan for melting butter and making the milk roux
4. Cutting board
5. Chef’s knife (and a vegetable peeler if using fresh russets)
6. Measuring cups and measuring spoons
7. Whisk and a wooden spoon or silicone spatula
8. Ladle and soup bowls for serving
9. Paper towels and an optional immersion blender if you want it silkier
dont overthink it, this is all you really need to get it done.
Ingredients
2 pounds russet potatoes peeled and diced or 1 28 oz bag frozen shredded hash browns
1 medium yellow onion finely chopped
4 cups chicken broth
1 cup milk
8 oz cream cheese cubed softened
1 cup sour cream
1 packet 1 oz ranch dressing mix
1 teaspoon garlic powder
8 slices bacon cooked and crumbled
2 cups sharp cheddar cheese shredded
3 green onions sliced
2 tablespoons butter
2 tablespoons all purpose flour
1/2 teaspoon black pepper
1 teaspoon salt
Directions
- Cook the bacon in a skillet until crisp, drain on paper towels, crumble and set most aside, keep a few slices for topping; chop the onion and peel and dice the russets or grab the frozen shredded hash browns right from the bag.
- Put the potatoes or frozen hash browns, chopped onion, chicken broth, ranch dressing mix, garlic powder, salt and black pepper into the crock pot and stir to combine.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours for diced potatoes; if using frozen shredded hash browns cook low 4 to 5 hours or high 2 to 3 hours, dont lift the lid too much.
- About 30 minutes before serving melt the butter in a small saucepan over medium heat, whisk in the flour and cook 1 to 2 minutes until it smells a little nutty, then slowly whisk in the milk until smooth and slightly thickened.
- Pour the milk mixture into the crock pot, add the cream cheese cubes and the sour cream and stir until the cream cheese is fully melted and the soup looks creamy; if the cream cheese is cold pop it in the microwave 20 to 30 seconds to soften first.
- Stir in the shredded cheddar, most of the crumbled bacon (reserve some for garnish) and about half the sliced green onions, then let everything heat on high 10 to 15 minutes until the cheese is melted and the soup is hot.
- Taste and adjust seasoning with more salt or pepper if needed; if the soup is too thick add a splash more milk or broth, if too thin cook uncovered for a bit to reduce.
- Serve bowls topped with the reserved bacon, extra shredded cheddar and the remaining green onions; tip: for a silkier texture blend 1 to 2 cups of the soup with an immersion blender and leave the rest chunky for bite.
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: 513g
- Total number of serves: 6
- Calories: 638kcal
- Fat: 43.4g
- Saturated Fat: 25.4g
- Trans Fat: 1g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 121mg
- Sodium: 1354mg
- Potassium: 994mg
- Carbohydrates: 36.3g
- Fiber: 3.8g
- Sugar: 5g
- Protein: 24.3g
- Vitamin A: 800IU
- Vitamin C: 8mg
- Calcium: 389mg
- Iron: 1.6mg
