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Crock Pot Crack Potato Soup

Crock Pot crack potato soup is a slow-cooked, creamy potato soup loaded with bacon, ranch seasoning, cheddar, and sour cream. Mashing some of the tender potatoes thickens the soup, while green onions and reserved bacon add a savory finish.
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Prep Time 20 minutes
Cook Time 7 hours 27 minutes
Total Time 7 hours 47 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bacon slices
  • 3 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 packet (1 oz) ranch seasoning mix
  • 4 cups chicken broth
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 2 cups sharp cheddar cheese shredded
  • 1 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain and crumble the bacon, then reserve half for topping.
  3. Add the potatoes, onion, garlic, ranch seasoning, chicken broth, and black pepper to a 6-quart slow cooker and stir to combine.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork.
  5. Mash some of the potatoes against the side of the slow cooker.
  6. Turn off the cooker and stir in the cream cheese, cheddar, sour cream, and half of the crumbled bacon until the cheeses melt and the soup is creamy, about 10 to 15 minutes.
  7. Ladle into bowls and top with the remaining bacon and green onions.

Notes

For a thicker soup, mash more potatoes against the side of the slow cooker. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy can separate. For a gluten-free version, use certified gluten-free ranch seasoning and chicken broth.