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Crock Pot Crack Potato Soup

Crock Pot crack potato soup is an ultra-creamy, cheesy ranch potato soup made by slow-cooking tender russets and melting in cream cheese and cheddar. Finished with bacon bits and green onions on top, it delivers a thick, scoopable texture in one pot.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Potato soup base
  • 3 lb russet potatoes
  • 4 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Creamy cheese finish
  • 8 oz cream cheese Cube for faster melting.
  • 1 cup sour cream
  • 2 cup shredded cheddar cheese
Toppings and garnish
  • 8 strip bacon Cook and crumble first.
  • 3 green onions Slice; reserve some for topping.
  • 2 cup extra cheddar cheese For serving (extra cheddar and green onions for topping).

Equipment

  • 1 Dutch oven

Method
 

Combine and slow cook
  1. Add cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper to the Crockpot, then stir to combine.
  2. Cover and cook on Low for 6-7 hours, or on High for 3-4 hours, until the potatoes are very tender and break easily when pressed.
Mash and melt in cheeses
  1. Mash the potatoes with a potato masher to your desired consistency while the soup is still hot.
  2. Stir in the cubed cream cheese until fully melted and incorporated, leaving the base smooth and creamy.
  3. Stir in sour cream and shredded cheddar cheese until smooth and glossy, with no visible cheese streaks.
Finish and serve
  1. Fold in most of the crumbled bacon, saving a little for the top so it stays distinct.
  2. Serve hot, topped with extra cheddar, remaining bacon, and sliced green onions.

Notes

For the smoothest texture, mash the potatoes right after the slow cook so they break down while hot, then melt the cream cheese before adding the sour cream and cheddar. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Freezing is not recommended because dairy may separate after thawing. For a lighter option, use reduced-fat cream cheese and sour cream for a similar flavor with less fat.