I remember the first time my sister asked me for my Crock Pot Crack Potato Soup recipe. She had come over for dinner one blustery evening, and after just one bowl, she declared it was the most comforting thing she’d eaten all year. The creamy texture and the savory flavors of bacon and cheddar had her completely hooked. I knew right then that this Crock Pot Crack Potato Soup was a keeper.

Since then, it has become a regular request at family gatherings and potlucks. What started as a simple experiment in my kitchen has turned into a beloved meal that brings everyone together. And honestly, who can resist a warm, hearty bowl of Crock Pot Crack Potato Soup on a chilly day?

It’s a meal that’s as satisfying to make as it is to eat, and it’s perfect for those busy weeknights when you need something delicious without spending hours in the kitchen. So, gather your ingredients, and let’s get started. I can’t wait for you to try this Crock Pot Crack Potato Soup recipe for your own family!

What You’ll Need

5 lbs Yukon gold potatoes, peeled and cubed: For the best Crock Pot Crack Potato Soup, I recommend Yukon gold potatoes. They hold their shape well and have a naturally creamy texture that works wonders in this soup.
1 large onion, chopped: A yellow onion will give you a nice, balanced flavor. You’ll find everything you need to make this Crock Pot Crack Potato Soup at your local grocery store.
4 cloves garlic, minced: Fresh garlic is best, but you can use pre-minced if you’re in a pinch.
8 slices bacon, cooked and crumbled: Crispy bacon adds a smoky, salty depth that’s irresistible. My family prefers when I use thick-cut bacon in our Crock Pot Crack Potato Soup.
4 cups chicken broth: This adds a savory base to the soup.
1 (8 oz) package cream cheese, softened: This is the secret ingredient that makes the soup extra creamy.
1 cup sour cream: Adds a tangy richness. This Crock Pot Crack Potato Soup is forgiving if you need to swap with plain Greek yogurt.
2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor.
2 tablespoons butter: Adds richness and flavor.
1 teaspoon salt: Season to taste.
1/2 teaspoon black pepper: Freshly ground is best.
1/4 cup chopped fresh chives: For garnish.

Trust me, this Crock Pot Crack Potato Soup ingredient list keeps things simple without sacrificing flavor! I always make sure to have these ingredients on hand because it’s a guaranteed crowd-pleaser. Remember, quality ingredients will always make a difference in the final taste.

How to Make It

Prepare the Potatoes and Onions: Begin by peeling and cubing the potatoes and chopping the onion. This Crock Pot Crack Potato Soup typically takes me about 10 minutes to prep the vegetables.
Combine Ingredients in the Crock-Pot: In a 6-quart or larger slow cooker, combine the cubed potatoes, chopped onion, minced garlic, crumbled bacon, chicken broth, butter, salt, and pepper. This is where I used to mess up my Crock Pot Crack Potato Soup – now I always remember to add a little extra bacon!
Cook on Low: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Your kitchen will smell amazing while this **Crock Pot Crack Potato Soup** cooks.
Mash Potatoes (Optional): About 30 minutes before serving, use a potato masher or an immersion blender to partially mash the potatoes. This will thicken the soup and give it a creamier texture. Don’t worry if your Crock Pot Crack Potato Soup looks a little chunky at this stage, the next steps will smooth it out.
Add Cream Cheese and Sour Cream: Stir in the softened cream cheese and sour cream until well combined and smooth. This step is crucial for that signature creamy texture of this Crock Pot Crack Potato Soup.
Stir in Cheddar Cheese: Add the shredded cheddar cheese and stir until melted and smooth. You’ll know your Crock Pot Crack Potato Soup is ready when the cheese is fully melted and the soup is heated through.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh chives and extra crumbled bacon, if desired. While your Crock Pot Crack Potato Soup is cooking, you’ll have time to prepare the garnishes and set the table.

Here’s where I used to mess up my Crock Pot Crack Potato Soup – I’d forget to soften the cream cheese, and it wouldn’t blend properly. Now, I always make sure to take it out of the fridge an hour before I start cooking. It makes a huge difference! This method ensures a smooth, creamy texture every single time.

Serving Ideas

My family loves this Crock Pot Crack Potato Soup served with a side of crusty bread for dipping. The warm, cheesy soup paired with a slice of fresh bread is the perfect combination for a comforting meal. Everyone reaches for seconds when this Crock Pot Crack Potato Soup comes out with a sprinkle of extra cheddar and a dollop of sour cream.

This soup is perfect for those nights when you want something really satisfying! It’s also great for potlucks or casual get-togethers. To make it even more special, try serving it in bread bowls. The presentation adds a fun touch, and it’s always a hit!

If you have any leftovers (which is rare!), they store well in the refrigerator for up to three days. This Crock Pot Crack Potato Soup reheats beautifully on the stovetop or in the microwave. For a fun twist, I’ve also added diced ham or jalapenos for a little extra kick.

For more recipe ideas, check out this Kielbasa Potato Soup recipe. It’s another one of our family favorites. If your family loves this, they’ll also enjoy this Creamy Reuben Soup.

Your Questions Answered

Can I make this Crock Pot Crack Potato Soup ahead of time?

Absolutely! You can prepare the soup in the morning and let it cook all day. Just add the cream cheese, sour cream, and cheddar cheese about 30 minutes before serving. This Crock Pot Crack Potato Soup is perfect for busy days when you want a delicious meal ready when you get home.

What if I don’t have chicken broth for my Crock Pot Crack Potato Soup?

You can substitute vegetable broth or even water with a bouillon cube. The flavor will be slightly different, but it will still be delicious. My family hasn’t noticed much of a difference when I’ve made this Crock Pot Crack Potato Soup with vegetable broth.

How do I store leftover Crock Pot Crack Potato Soup?

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or broth if it seems too thick. I find that this Crock Pot Crack Potato Soup actually tastes even better the next day!

Can I freeze this soup?

While you can freeze it, the texture may change slightly due to the dairy content. If you do freeze it, let it thaw in the refrigerator overnight and reheat gently on the stovetop. I’ve tried freezing my Crock Pot Crack Potato Soup before, and it was still delicious, just a bit grainier.

What other toppings can I add to this soup?

The possibilities are endless! Some of our favorites include green onions, hot sauce, crumbled tortilla chips, or a dollop of guacamole. My kids love when I set out a topping bar with different options for this Crock Pot Crack Potato Soup.

Can I use different types of potatoes?

Yes, but Yukon gold potatoes are my preferred choice because of their creamy texture. Russet potatoes will also work, but they may require a bit more mashing to achieve the desired consistency. I’ve found that using red potatoes in this Crock Pot Crack Potato Soup doesn’t yield as creamy of a result.

Is it possible to make this soup vegetarian?

Yes! Just omit the bacon and use vegetable broth. You can also add smoked paprika to give it a smoky flavor. This version of Crock Pot Crack Potato Soup is still incredibly satisfying and flavorful.

If you’re looking for another great crock pot potato soup recipe, check out Crock Pot Crack Potato Soup | The Recipe Critic. You can also find more variations online, such as Recipe for Crock Pot Crack Potato Soup or Slow Cooker Potato Soup | Gimme Some Oven.

The Final Word

This Crock Pot Crack Potato Soup has earned its place in my recipe collection because it’s easy, comforting, and always a hit with my family. It’s a dish that brings everyone to the table with smiles, and that’s what cooking is all about for me.

My Crock Pot Crack Potato Soup Tips

Don’t skip the cream cheese! It’s what gives the soup its signature creaminess.
Soften the cream cheese before adding it to the soup for easier blending.
Add the cheese gradually and stir until it’s fully melted and smooth.

I’ve tried several variations of this soup, including adding different cheeses like Gruyere or pepper jack for a spicy kick. My husband loves when I add diced ham, while my kids prefer it with extra bacon and cheddar. Feel free to make it your own and experiment with different flavors and toppings. Maybe consider this white lasagna soup recipe, too!

I hope your family loves this Crock Pot Crack Potato Soup as much as mine does. It’s a simple yet satisfying meal that’s perfect for any occasion. With a little bit of prep and a few hours in the slow cooker, you can create a dish that will warm hearts and bring smiles to your table. Now go on and enjoy this Crock Pot Crack Potato Soup!

Crock Pot Crack Potato Soup

Print Recipe

This Crock Pot Crack Potato Soup is unbelievably creamy, cheesy, and loaded with bacon and ranch flavor. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights.

Author: Lyra Saint
Prep Time: 15 minutes
Cook Time: 480 minutes
Total Time: 495 minutes
Yield: 6 servings
Category: Dinner
Method: Crock Pot
Cuisine: American

Ingredients

Scale

6-8 medium Yukon Gold potatoes, peeled and cubed
1 (1 ounce) package dry ranch dressing mix
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
4 cups chicken broth
1 pound bacon, cooked and crumbled
2 cups shredded cheddar cheese
1/2 cup sour cream (optional, for topping)
Chopped green onions (optional, for topping)

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Instructions

Place the cubed potatoes, ranch dressing mix, cream cheese, and cream of chicken soup into a slow cooker.
Pour in the chicken broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are tender.
Once the potatoes are cooked, use an immersion blender to blend the soup to your desired consistency. Alternatively, you can carefully transfer the soup to a regular blender in batches.
Stir in the cooked bacon and shredded cheddar cheese until the cheese is melted and everything is well combined.
Serve hot, topped with sour cream and green onions, if desired.

Notes

For an extra creamy soup, add an additional 1/2 cup of heavy cream or milk during the last 30 minutes of cooking. Garnish with extra bacon and cheese!