Go Back
Crock Pot Crack Potato Soup
Caroline

Crock Pot Crack Potato Soup

This Crock Pot Crack Potato Soup is creamy, cheesy, and loaded with comforting ranch flavor — all made effortlessly in your slow cooker. Perfect for cozy nights, game days, or meal prep!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups russet potatoes, peeled and diced
  • 1 packet ranch seasoning mix (gluten-free if necessary)
  • 2 cups shredded cheddar cheese (or your favorite cheese)
  • 1 cup cooked bacon, crumbled (optional)
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 1 cup heavy cream or half-and-half (or coconut milk for dairy-free)
  • salt, to taste
  • black pepper, to taste
  • 1 cup extra cheese for topping
  • ½ cup crispy bacon bits (optional)
  • ¼ cup green onions, chopped

Equipment

  • Crock Pot or slow cooker
  • cutting board and knife
  • measuring cups and spoons
  • Wooden spoon or ladle

Method
 

  1. Peel and dice potatoes into 1-inch cubes for even cooking.
  2. Place diced potatoes in the Crock Pot. Sprinkle ranch seasoning over them and add cheddar cheese and crumbled bacon (if using).
  3. Pour in chicken or vegetable broth until potatoes are covered.
  4. Cover and cook on low for 7–8 hours or high for 4 hours, until potatoes are tender.
  5. Once potatoes are soft, stir in heavy cream or half-and-half. Season with salt and pepper to taste.
  6. Ladle into bowls and top with extra cheese, bacon bits, and green onions.

Notes

  • Use freshly shredded cheese for the best texture and flavor.
  • You can easily double this recipe if you’re cooking for a large family or event.
  • If using turkey bacon, cook it separately until crispy before adding.
  • For an extra creamy texture, blend a small portion of the soup before stirring it back in.