Crock Pot Crack Potato Soup

Crack Potato Soup

This crock pot crack potato soup is rich, creamy, and loaded with potatoes, bacon, cheese, and ranch flavor. It’s the kind of cozy, comforting bowl that feels like a hug after a long day and makes the whole house smell amazing.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6

Ingredients

• 1¼ cups cooked bacon, chopped and divided (1 cup for soup, ¼ cup for topping)
• 1 (32-ounce) bag frozen diced potatoes (hash brown-style)
• 4 cups chicken broth
• 1 (10.5-ounce) can cream of chicken soup
• 8 ounces cream cheese, softened and cubed
• 1 (1-ounce) packet dry ranch dressing mix
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 2 cups shredded sharp cheddar cheese, plus extra for serving
• 1 cup half and half
• Chopped green onion, for garnish

Instructions

1. Load the slow cooker
   Add the frozen diced potatoes to a 6-quart slow cooker. Pour in the chicken broth, then add the cream of chicken soup, cubed cream cheese, ranch dressing mix, black pepper, onion powder, and 1 cup of the cooked chopped bacon. Stir lightly to roughly combine.
2. Slow cook the base
   Cover the slow cooker with the lid.
   • Cook on LOW for 5–6 hours, or
   • Cook on HIGH for 2–3 hours,
     until the potatoes are tender and the cream cheese is very soft and beginning to melt into the broth.
3. Stir and smooth the soup
   About 15 minutes before serving, remove the lid and stir the soup well. Break up any remaining visible pieces of cream cheese with your spoon and mix until mostly smooth and creamy.
4. Add dairy and cheese
   Stir in the half and half and shredded sharp cheddar cheese. Replace the lid and let the soup warm for 10–15 minutes, or until the cheese has fully melted and the soup is thick and creamy. If the soup is thicker than you like, stir in a splash of additional chicken broth to loosen it.
5. Taste and adjust
   Taste the soup and adjust seasoning if needed. You can add a pinch more pepper or ranch mix to boost the flavor if you like a stronger ranch profile.
6. Serve and garnish
   Ladle the hot soup into bowls. Top each bowl with extra shredded cheddar, the remaining ¼ cup bacon pieces, and chopped green onion. Serve immediately.

Pro Tips

• Potato choice: Frozen diced hash brown potatoes hold their shape nicely, but you can use frozen shredded hash browns if you prefer a slightly smoother texture.
• Soup thickness: The potatoes will absorb some of the broth as the soup sits. For a thinner soup, stir in extra chicken broth or a splash of milk just before serving or when reheating.
• Make-ahead and leftovers: This soup reheats very well. When warming leftovers, add a bit of milk or broth to bring back the creamy consistency, as it thickens in the fridge.

Nutrition Information

Approximate values per serving (1 bowl):

Disclaimer: Nutrition facts are estimated using online tools and may vary based on specific ingredients, brands, and portion sizes. For precise dietary advice, please consult a qualified nutrition professional.

Crack Potato Soup

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• Author: carlosramirez
• Total Time: 195 minutes
• Yield: 6 servings
• Diet: None

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Description

This crock pot crack potato soup is rich, creamy, and loaded with potatoes, bacon, cheese, and ranch flavor, perfect for cozy nights.

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Ingredients

• 1¼ cups cooked bacon, chopped and divided (1 cup for soup, ¼ cup for topping)
• 1 (32-ounce) bag frozen diced potatoes (hash brown-style)
• 4 cups chicken broth
• 1 (10.5-ounce) can cream of chicken soup
• 8 ounces cream cheese, softened and cubed
• 1 (1-ounce) packet dry ranch dressing mix
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 2 cups shredded sharp cheddar cheese, plus extra for serving
• 1 cup half and half
• Chopped green onion, for garnish

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Instructions

1. Add the frozen diced potatoes to a 6-quart slow cooker. Pour in the chicken broth, then add the cream of chicken soup, cubed cream cheese, ranch dressing mix, black pepper, onion powder, and 1 cup of the cooked chopped bacon. Stir lightly to roughly combine.
2. Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for 2–3 hours, until the potatoes are tender and the cream cheese is very soft and beginning to melt into the broth.
3. About 15 minutes before serving, remove the lid and stir the soup well. Break up any remaining visible pieces of cream cheese with your spoon and mix until mostly smooth and creamy.
4. Stir in the half and half and shredded sharp cheddar cheese. Replace the lid and let the soup warm for 10–15 minutes, or until the cheese has fully melted and the soup is thick and creamy.
5. Taste the soup and adjust seasoning if needed.
6. Ladle the hot soup into bowls. Top each bowl with extra shredded cheddar, the remaining ¼ cup bacon pieces, and chopped green onion. Serve immediately.

Notes

For a thinner soup, stir in extra chicken broth or a splash of milk just before serving. This soup reheats well; add a bit of milk or broth to restore creaminess.

• Prep Time: 15 minutes
• Cook Time: 180 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American