Here’s a rich, creamy, comfort-food favorite — Crock Pot Crack Potato Soup (loaded with potatoes, cheese, bacon, and ranch flavor).
🥔🧀 Crock Pot Crack Potato Soup
🛒 Ingredients
- 6 cups diced potatoes (Yukon Gold or Russet)
- 1 small onion, diced
- 3 cups chicken broth
- 1 packet ranch seasoning mix
- 8 oz cream cheese (cubed, softened)
- 1½ cups shredded cheddar cheese
- 1 cup cooked, crumbled bacon
- 1 cup heavy cream (or half-and-half)
- Salt & pepper to taste
- Optional: ½ teaspoon garlic powder
👩🍳 Instructions
1️⃣ Add to Crock Pot
Place in slow cooker:
- Potatoes
- Onion
- Chicken broth
- Ranch seasoning
- Garlic powder (if using)
Cook on:
- Low for 6–7 hours, or
- High for 3–4 hours,
until potatoes are fork-tender.
2️⃣ Make It Creamy
- Add cream cheese and heavy cream.
- Stir until melted and smooth.
- Use a potato masher to mash slightly (leave some chunks for texture).
3️⃣ Add the Good Stuff
- Stir in shredded cheddar.
- Mix in most of the bacon (save some for topping).
- Cook on Low for another 15–20 minutes until fully melted and creamy.
🥣 Serve With
Top with:
- Extra cheese
- Bacon
- Green onions
- Sour cream
🔥 Make It “Ultimate”
- Add diced ham
- Stir in cooked shredded chicken
- Add a pinch of cayenne for heat
🧊 Storage
- Refrigerate up to 4 days
- Freezes well (though texture may thicken — add broth when reheating)
If you’d like, I can also give you a lighter version or an Instant Pot version.
