Go Back

Crock Pot Crack Potato Soup

Crock Pot crack potato soup is a rich, cheesy, ranch-flavored soup made by slow-cooking cubed russet potatoes until very tender. Cream cheese, sour cream, and cheddar are stirred in for a smooth, thick texture topped with bacon and green onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes peeled and cubed
Chicken broth
  • 4 cup chicken broth
Ranch seasoning
  • 1 oz ranch seasoning mix 1 packet (1 oz)
Cream cheese
  • 8 oz cream cheese cubed
Sour cream
  • 1 cup sour cream
Cheddar cheese
  • 2 cup shredded cheddar cheese
Bacon
  • 8 strips bacon cooked and crumbled
Green onions
  • 3 green onions sliced
Garlic powder
  • 0.5 tsp garlic powder
Black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the potatoes
  1. Place cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper in the Crockpot and stir to combine so everything is evenly coated.
  2. Cook on Low for 6-7 hours or High for 3-4 hours, until the potatoes are very tender and mash easily when pressed.
Build the creamy soup
  1. Mash the potatoes with a potato masher to your desired consistency, leaving some texture for a hearty soup.
  2. Stir in cubed cream cheese until fully melted and incorporated, watching for the soup to look smooth and glossy.
  3. Stir in sour cream and shredded cheddar cheese until smooth, letting the cheddar fully melt and thicken the soup.
  4. Fold in most of the crumbled bacon so the soup stays creamy with bacon bits throughout.
Serve
  1. Serve topped with extra shredded cheddar cheese, extra bacon, and sliced green onions for a colorful, savory finish.

Notes

For the best texture, mash some of the potatoes before adding dairy so the soup thickens naturally without needing extra thickeners. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave, stirring until smooth. Freezing isn’t recommended because the dairy can break during thawing. For a lighter option, use reduced-fat cream cheese and sour cream to cut calories while keeping the ranch-cheddar flavor.