Crock Pot Crack Potato Soup: Creamy, Simple, Comfort Food (Print Version)
Crock Pot Crack Potato Soup delivers creamy, cheesy comfort with minimal fuss. A hearty meal perfect for busy weeknights or cozy gatherings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food, Hearty
# Ingredients:
→ Base Ingredients
01 -
5 lbs Russet potatoes, peeled and 1-inch cubed
02 -
4 cups low-sodium chicken broth
→ Flavor Powerhouses
03 -
1 (1 oz) packet ranch seasoning mix
04 -
8 slices crispy bacon, crumbled
→ Creamy Goodness
05 -
8 oz cream cheese, softened
06 -
2 cups sharp cheddar cheese, shredded (divided)
07 -
1 cup milk or half-and-half
→ Toppings & Garnish
08 -
3-4 green onions, chopped
09 -
Salt and black pepper to taste
# Instructions:
01 -
First things first, peel those russet potatoes and chop them into about 1-inch cubes. Try to keep them roughly the same size so they cook evenly. This is where I always have my favorite podcast playing, just getting into the zone. You'll hear that satisfying thud as they drop into the bowl, ready for their slow cooker journey. Don't worry if a few aren't perfect; it's rustic, right?
02 -
Toss those chopped potatoes into your trusty crock pot. Pour in the chicken broth, making sure the potatoes are mostly submerged. Now, sprinkle in that glorious ranch seasoning mix. Give it a good stir to make sure everything is mingling nicely. I remember the first time, I just dumped it all in without stirring and ended up with a clump of seasoning. Learn from my mistakes, friend!
03 -
Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours, until those potatoes are fork-tender. This is the best part, honestly, because your kitchen will start to smell absolutely divine. That savory aroma will slowly creep through the house, promising something truly comforting. I always peek a few times, just to admire the magic happening.
04 -
Once the potatoes are super soft, carefully remove about a cup of the broth. Now, for the fun part: grab an immersion blender and carefully blend the soup right in the pot until it reaches your desired creaminess. Or, if you're like me and prefer a bit of texture, use a potato masher and leave some lovely potato chunks. This is where you decide your soup's personality!
05 -
Into that creamy potato goodness, stir in your softened cream cheese until it's completely melted and smooth. Then, add most of your shredded cheddar cheese and your milk or half-and-half. Stir, stir, stir until everything is beautifully combined and cheesy. This is where the soup truly transforms into that irresistible dish we all crave. Taste it, adjust the salt and pepper if needed.
06 -
Ladle that warm, comforting soup into bowls. Top each serving generously with the crispy crumbled bacon, a sprinkle of the remaining cheddar cheese, and a handful of fresh green onions. This is where it goes from delicious to absolutely drool-worthy. The contrast of the creamy soup with the crunchy toppings? Chef's kiss!
# Notes:
01 -
Don't mash too much; a few lumps are nice.
02 -
Store leftovers in airtight containers for up to 3 days.
03 -
Tried smoked gouda instead of cheddar once—it was wild, in a good way.
04 -
Serve with a crusty baguette for dipping.
# Equipment Needed:
01 -
Slow cooker
02 -
immersion blender or potato masher
03 -
large knife
04 -
cutting board
# Nutrition (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 15g