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Crock Pot Crack Potato Soup

Crock Pot crack potato soup is an ultra-creamy, ranch-flavored comfort soup cooked with cubed russet potatoes until very tender and then mashed for a thick, smooth texture. Stir in cream cheese, sour cream, and cheddar for a rich finish topped with bacon bits and green onions.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Peeled and cubed.
Chicken broth
  • 4 cup chicken broth
Ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
Cream cheese
  • 8 oz cream cheese Cubed.
Sour cream
  • 1 cup sour cream
Shredded cheddar cheese
  • 2 cup shredded cheddar cheese Plus extra for topping.
Bacon
  • 8 strips bacon Cooked and crumbled.
Green onions
  • 3 green onions green onions Sliced; plus extra for topping.
Garlic powder
  • 0.5 tsp garlic powder
Black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 slow cooker

Method
 

Start the soup
  1. Place the cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper in the slow cooker and stir to combine so everything is evenly coated.
Cook until tender
  1. Cover and cook on Low for 6-7 hours (or High for 3-4 hours) until the potatoes are very tender and easily break apart.
Mash and melt in the dairy
  1. Mash the potatoes with a potato masher to your desired consistency, leaving some texture if you want it thicker and chunkier.
  2. Stir in the cubed cream cheese until fully melted and fully incorporated for a smooth, creamy base.
  3. Stir in the sour cream and shredded cheddar until smooth and the cheese is melted throughout.
Finish and serve
  1. Fold in most of the crumbled bacon so its flavor is distributed through the soup.
  2. Serve topped with extra shredded cheddar, the remaining crumbled bacon, and sliced green onions.

Notes

For the creamiest texture, mash after the potatoes are fully tender and then add the dairy while the soup is still hot so the cream cheese melts quickly. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze for up to 2 months (texture may be slightly thicker after thawing). For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same cheddar amount for best melt.