Description
This Crock Pot Crack Potato Soup is rich, creamy, and loaded with bacon, cheddar, and ranch flavor the ultimate cozy bowl for chilly nights and busy weeknights.
I tested this recipe with shredded hash browns, diced potatoes, and fresh-cut russets. The shredded version wins for a silky texture, while diced potatoes give a heartier bite. Either way, the result is pure cozy perfection a slow-cooker soup that practically stirs itself.
Ingredients
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
Optional Add-Ins:
1 cup cooked chicken, shredded (for extra protein).
½ cup sour cream (adds tang and creaminess).
¼ tsp smoked paprika (adds subtle depth).
Instructions
1. Add frozen diced potatoes, chicken broth, cream of chicken soup, cubed cream cheese, ranch mix, pepper, onion powder, and 1 cup of bacon into a 6-quart crock pot.
2. Cover and cook on LOW for 5–6 hours or on HIGH for 2–3 hours until the potatoes are tender and the soup base is creamy.
3. Stir thoroughly 15 minutes before serving to melt cream cheese completely and smooth the texture.
4. Add half and half and shredded cheddar cheese. Cover and warm until the cheese is fully melted.
5. Ladle the soup into bowls and garnish with extra bacon, cheddar cheese, and chopped green onions. Serve hot and enjoy!
Chef’s Stuffani’s Experience:
The first time I made this, I added the cheese too early and ended up with clumps instead of creaminess.
After testing it three ways, I learned the secret: add cheese and cream cheese only in the last 15 minutes.
Notes
This soup freezes well before adding dairy freeze the base and stir in cream and cheese when reheating.
You can swap cream cheese with blended cottage cheese for a lighter option.
For extra protein, stir in cooked shredded chicken during the last hour of cooking.
Pairs beautifully with garlic knots, buttery biscuits, or a crisp side salad.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
Keywords: easy crockpot potato soup, cheesy bacon potato soup crockpot, family-friendly soup recipes, dinner ideas for busy moms, meal prep slow cooker recipes