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Crock Pot Crack Potato Soup
Emily

Crock Pot Crack Potato Soup

This creamy and cheesy Crock Pot Crack Potato Soup is pure comfort in a bowl! Loaded with tender potatoes, savory bacon, and rich cheddar flavor, it’s an easy slow-cooker recipe perfect for cozy weeknights or feeding a crowd.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups russet potatoes, peeled and diced
  • 1 packet ranch seasoning mix (gluten-free if needed)
  • 2 cups shredded cheddar cheese
  • 1 cup 1 cup cooked turkey bacon, crumbled
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 1 cup heavy cream or half-and-half (or coconut milk for dairy-free)
  • salt, to taste
  • black pepper, to taste
  • 1 cup extra shredded cheese (for topping)
  • 0.5 cup crispy bacon bits (optional)
  • 0.25 cup green onions, chopped

Equipment

  • Crock Pot or slow cooker
  • cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or ladle

Method
 

  1. Peel and dice potatoes into 1-inch cubes to ensure even cooking.
  2. Place potatoes into the Crock Pot. Sprinkle ranch seasoning over them.
  3. Add shredded cheese and crumbled bacon (if using).
  4. Pour in broth until potatoes are fully covered.
  5. Cover and cook 7–8 hours on low or 4 hours on high until potatoes are fork-tender.
  6. Stir in heavy cream or half-and-half. Add salt and pepper to taste.
  7. Ladle into bowls and top with extra cheese, bacon bits, and green onions.

Notes

  • Always shred cheese fresh for best melting and flavor.
  • Easily double or triple for holidays, potlucks, or feeding a crowd.
  • Turkey bacon and reduced-fat dairy both work great for lighter versions.
  • Blend part of the soup before serving for a thicker, creamier consistency.