There’s something incredibly special about a warm, comforting bowl of potato soup on a chilly day. It instantly brings to mind cozy evenings and family dinners. This Crock Pot Crack Potato Soup delivers that nostalgic feeling with an irresistible twist. Imagine rich, cheesy, bacon-filled goodness, all made effortlessly in your slow cooker.
The USDA provides essential guidance on safe cooking practices for slow cookers to ensure your meals are both delicious and safe.
It’s the perfect easy solution for busy days when you still crave a homemade meal. Discover how simple it is to create this delightful slow cooker potato soup for your loved ones.
Table of Contents
Why You’ll Love This Crock Pot Crack Potato Soup
This recipe isn’t just a meal; it’s an experience. Here’s why this slow cooker potato soup will quickly become a family favorite:
- It’s the ultimate comfort food for any season. Each spoonful offers a hug in a bowl, perfect for warming you up or simply satisfying a craving.
- The recipe features minimal prep and a true dump-and-go style. Simply add ingredients, set it, and let your slow cooker do all the hard work for you.
- You’ll savor an incredible flavor profile: cheesy, savory, and zesty. The combination of ranch and bacon creates that signature “crack” flavor everyone adores.
- This soup is perfect for meal prep, making your weeknights a breeze. Prepare a big batch and enjoy delicious, comforting dinners for days to come.
- It’s hearty, satisfying, and absolutely family-approved. Even picky eaters will ask for seconds of this delicious bacon ranch potato soup.
- You can easily customize this recipe to your taste preferences. Adjust the spices, cheese, or toppings to make it uniquely yours.
Ingredients
Gathering your ingredients is the first step toward a delightful meal. This recipe uses readily available items to create maximum flavor with minimal fuss. For the best Crock Pot Crack Potato Soup, select fresh, quality components.
- 1¼ cups cooked bacon, chopped and divided
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese, extra for serving
- 1 cup half and half
- green onion, chopped for garnish
Notes & Substitutions
- Bacon: For convenience, use pre-cooked and crumbled bacon. If cooking from scratch, ensure it’s crispy and well-drained before chopping.
- Potatoes: Frozen diced potatoes are ideal for ease. You can also use frozen shredded hash browns, but avoid fresh unless you dice them very small and extend cooking time slightly.
- Chicken Broth: Opt for low-sodium chicken broth to control the saltiness. Vegetable broth works equally well if you prefer.
- Cream of Chicken Soup: A canned version offers convenience. For a homemade touch, you can prepare a simple béchamel-based cream soup.
- Cream Cheese: Full-fat cream cheese provides the best richness and creaminess. Soften it thoroughly at room temperature to ensure it blends smoothly without lumps.
- Ranch Seasoning Mix: A standard packet works perfectly. You can also create your own blend using dried buttermilk powder, dill, garlic powder, onion powder, and chives.
- Half & Half: Heavy cream delivers an even richer texture. Whole milk is a lighter alternative that still provides good creaminess to the soup.
- Cheese: Sharp cheddar adds a great bite. Feel free to use a blend of cheddar and Monterey Jack or your preferred cheese variety.
Equipment
Making this easy Crock Pot Crack Potato Soup requires only a few basic kitchen tools. You likely already have these items on hand, making preparation even simpler.
- 6-quart (or larger) slow cooker: This ensures ample space for all the ingredients and prevents overflow as the soup simmers.
- Measuring cups and spoons: Essential for accurately measuring ingredients, ensuring consistent flavor and texture every time.
- Whisk or stirring spoon: You’ll use this to combine ingredients and later to incorporate the dairy and cheese until smooth and creamy.
How To Make Crock Pot Crack Potato Soup
Creating this comforting Crock Pot Crack Potato Soup is a breeze with these simple steps. Follow them carefully for a rich, creamy, and flavorful result that will impress everyone at your table.
- Prepare the bacon: If you are not using pre-cooked bacon, begin by cooking your bacon until it is wonderfully crispy. Drain it well on paper towels to remove excess grease. Once cooled slightly, chop the cooked bacon into small pieces. Reserve about ¼ cup for garnishing later.
- Combine initial ingredients: Add the entire 32-ounce bag of frozen diced potatoes directly into your 6-quart slow cooker. Follow this with 4 cups of chicken broth and the 10.5-ounce can of cream of chicken soup. Next, add the softened and cubed 8 ounces of cream cheese, the 1-ounce package of dry ranch dressing mix, ½ teaspoon of pepper, and ½ teaspoon of onion powder. Finally, add 1 cup of the chopped cooked bacon into the slow cooker, reserving the remaining ¼ cup for garnish.
- Cover and cook: Secure the lid on your slow cooker. Cook the mixture on the LOW setting for 5 to 6 hours. Alternatively, if you are short on time, cook on the HIGH setting for 2 to 3 hours. The cooking time may vary slightly depending on your specific slow cooker, so aim for tender potatoes.
- Stir in additions: About 15 minutes before you are ready to serve, carefully remove the lid. Give the soup a good stir to thoroughly incorporate the melted cream cheese into the creamy broth. Pour in 1 cup of half and half, which adds richness and smooth texture.
- Melt the cheese: Next, stir in 2 cups of shredded sharp cheddar cheese until it is fully submerged in the hot soup. Replace the lid on the slow cooker. Allow it to warm for another 10-15 minutes, or just until all the cheese has completely melted into a smooth, luscious consistency.
- Serve and garnish: Ladle the hot and hearty Crock Pot Crack Potato Soup into individual serving bowls. Garnish each portion generously with a sprinkle of fresh chopped green onion, additional shredded cheddar cheese, and the remaining ¼ cup of crisp bacon pieces you set aside earlier. Serve immediately and enjoy!
Pro Tips & Troubleshooting
Achieve the best results with your Crock Pot Crack Potato Soup by following these expert tips:
- Soften cream cheese: Always ensure your cream cheese is at room temperature and cubed before adding it to the slow cooker. This helps it melt smoothly, preventing any lumps in your creamy soup.
- Adjust consistency: If your soup is too thick after cooking, simply stir in a little extra chicken broth or milk until it reaches your desired consistency. For a thicker soup, cook it uncovered for the last 30 minutes.
- Prevent scorching: While slow cookers are generally hands-off, if cooking on HIGH, stir the soup once or twice during the cooking cycle. This helps prevent the bottom from scorching, especially with thicker ingredients like potatoes.
- Cook potatoes thoroughly: Make sure the potatoes are fork-tender before adding the final dairy and cheese. If they are still firm, extend the cooking time until they reach the desired softness.
- Enhance flavor: For the most robust flavor, use high-quality, thick-cut bacon and freshly shredded sharp cheddar cheese. These ingredients truly elevate the taste of this delicious potato soup.
- Cheese choice: Avoid pre-shredded cheeses for the best melt and creamiest texture. They often contain anti-caking agents that can make the soup slightly grainy. Shred a block of cheese yourself for superior results.
Serving, Storage & Variations
This versatile Crock Pot Crack Potato Soup is perfect for many occasions. Knowing how to serve, store, and vary it will make your culinary life even easier.
Serving Suggestions
- Serve this hearty soup with warm, crusty bread or soft dinner rolls for dipping.
- Pair it alongside a fresh green salad with a light vinaigrette to balance the richness.
- Offer cornbread muffins as a delightful accompaniment to the creamy texture.
- Top individual bowls generously with extra shredded cheddar cheese, crumbled bacon, and a dollop of sour cream or Greek yogurt.
Storage
- Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, allow the cooled soup to freeze in freezer-safe bags or containers for up to 3 months. Leave some headspace for expansion.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently, or in the slow cooker on LOW until warmed through.
- Add liquid: Potatoes tend to absorb liquid as they sit. When reheating, you may need to add a splash of milk or broth to restore the soup’s creamy consistency.
Variations
- Add protein: Boost the heartiness by stirring in cooked shredded chicken, leftover diced ham, or even browned ground sausage during the last hour of cooking.
- Spice it up: For a touch of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the slow cooker along with the other seasonings.
- Different cheese: Experiment with other cheeses like Monterey Jack, Colby, Pepper Jack, or a smoky Gouda for a unique flavor twist in your slow cooker potato soup.
- Vegetarian: To make this recipe vegetarian, simply use vegetable broth and a can of cream of mushroom soup. Omit the bacon entirely or use a plant-based bacon alternative.
Nutrition Information
Enjoying a homemade meal like this Crock Pot Crack Potato Soup is a wonderful treat. Here is an estimated nutritional breakdown to help you with meal planning. Please remember that these values are approximate and can vary based on specific ingredients and portion sizes.
| Serving Size | 1 serving |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 6 g |
| Protein | 21 g |
| Fat | 39 g |
| Saturated Fat | 21 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 11 g |
| Trans Fat | 0.03 g |
| Cholesterol | 116 mg |
| Sodium | 1380 mg |
| Potassium | 282 mg |
| Fiber | 0.1 g |
| Sugar | 4 g |
| Vitamin A | 1041 IU |
| Vitamin C | 0.4 mg |
| Calcium | 356 mg |
| Iron | 0.5 mg |
Disclaimer: Nutritional information is an estimate based on ingredients and may vary. Consult a professional for personalized dietary advice.
Frequently Asked Questions (FAQ)
Here are some common questions about making this delightful Crock Pot Crack Potato Soup.
Can I use raw potatoes instead of frozen?
Yes, you can. Dice them into small, even pieces (about ½ inch) and be prepared to extend the cooking time slightly until they are fully tender.
Can I omit the ranch seasoning?
You can, but the soup will not have its signature “crack” flavor profile. Omitting it might result in a more bland potato soup, so consider adding other seasonings if you leave it out.
When should I add the cream cheese?
Add the softened and cubed cream cheese at the beginning with the other initial ingredients. It will slowly melt and incorporate as the soup cooks, then you stir it in thoroughly near the end.
Can I add cooked chicken to this soup?
Absolutely! Stir in about 1-2 cups of cooked, shredded chicken or diced ham during the last 30-60 minutes of cooking to add extra protein and heartiness.
Is this soup freezer-friendly?
Yes, this creamy potato soup freezes very well. Allow it to cool completely before transferring to freezer-safe containers or bags, and it will keep for up to 3 months.
Final Thoughts
This Crock Pot Crack Potato Soup truly embodies comfort, simplicity, and incredible flavor. It’s a creamy, cheesy, bacon-filled masterpiece that comes together effortlessly in your slow cooker, making it perfect for any day of the week. This recipe allows you to connect with your kitchen and create heartwarming memories without the stress of complicated techniques.
We encourage you to try this delicious crock pot recipe, savor its rich taste, and make it a cherished part of your family’s meal rotation. Feel free to personalize it with your favorite toppings and enjoy the simple joy of good food.
Hearty Crock Pot Crack Potato Soup
Ingredients
Equipment
Method
- Combine frozen diced potatoes, chicken broth, cream of chicken soup, softened cream cheese, ranch dressing mix, pepper, onion powder, and 1 cup of bacon in a 6-quart slow cooker.
- Cover the slow cooker and cook the mixture on LOW for 5-6 hours or on HIGH for 2-3 hours.
- About 15 minutes before serving, stir the soup to blend the cream cheese, then add 1 cup of half and half and 2 cups of shredded sharp cheddar cheese; cover and warm until the cheese melts.
- Garnish the finished soup with chopped green onion, extra shredded cheddar cheese, and the remaining ¼ cup of bacon pieces, if desired.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
