There’s just something about potato soup that screams comfort, and this CrockPot Crack Potato Soup? It’s the cozy meal I didn’t know I needed until my husband asked for it again. And again. Creamy, cheesy, with crumbles of smoky bacon in every bite, it became our “Friday night tradition” before I could even write the recipe down.
I’m Saly, wife, home cook, and soup-lover. Cooking became my love language thanks to my husband’s endless appreciation for hearty dishes that feel like a hug in a bowl. This soup? It’s that kind of dish. Whether it’s a rainy day or a lazy Sunday, this recipe is tested, tasted, and devoured in our real kitchen.
Table of Contents
Why You’ll Love This Recipe
Creamy, Cheesy, and Full of Flavor
This isn’t your average potato soup. It’s loaded with shredded cheddar, cream cheese, and crispy bacon; the holy trio of comfort food. The potatoes become melt-in-your-mouth tender in the slow cooker, soaking up every ounce of flavor. The richness from the ranch seasoning and cheese gives it a “crack” level addictiveness.
If you’re already a fan of Loaded Potato Soup or hearty meals like Italian Sausage and Potato Soup, this one’s going to be your next favorite.
Set It and Forget It
Like most of us, I’m always balancing time. The beauty of CrockPot meals is the freedom they give; toss it in, go about your day, and come back to a bubbling pot of deliciousness. This one requires minimal chopping and prep, making it perfect for weeknights or meal-prep Sundays.
CrockPot Crack Potato Soup
Creamy, cheesy, and bacon-loaded, this CrockPot Crack Potato Soup is the ultimate comfort food. Set it and forget it, then dig into flavor!
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
32 oz frozen diced hash brown potatoes
4 cups chicken broth
1 packet ranch seasoning mix
8 slices cooked turkey bacon, crumbled
8 oz cream cheese, cubed
2 cups shredded cheddar cheese
Salt & black pepper to taste
Chopped green onions (optional)
Instructions
1. Add hash browns, chicken broth, ranch mix, and half the bacon into CrockPot.
2. Cook on low for 6–7 hours or high for 3–4 hours.
3. Add cream cheese and cheddar. Stir and cover again for 30 minutes.
4. Optional: Blend slightly with immersion blender for creamier texture.
5. Serve hot, topped with remaining bacon and green onions.
Notes
You can use fresh diced potatoes; just cook 1 hour longer.
Add rotisserie chicken for protein.
Freezes well up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Ingredients You’ll Need
Here’s what brings this soup to life:
| Ingredient | Amount |
|---|---|
| Frozen diced hash brown potatoes | 32 oz |
| Chicken broth | 4 cups |
| Ranch seasoning mix | 1 packet |
| Cooked turkey bacon, crumbled | 8 slices |
| Cream cheese, cubed | 8 oz |
| Shredded cheddar cheese | 2 cups |
| Salt & black pepper | To taste |
| Green onions, chopped (optional) | For garnish |
You can also swap in fresh diced potatoes if you prefer, just bump up the cook time slightly. Want extra protein? Toss in shredded rotisserie chicken during the last hour for a full one-pot meal like in this Crack Chicken Casserole.
How to Make CrockPot Crack Potato Soup
Step-by-Step Instructions
- Load the CrockPot: Add potatoes, chicken broth, ranch seasoning, and half of your bacon. Stir gently.
- Cook Low and Slow: Cover and cook on low for 6–7 hours, or on high for 3–4 hours until potatoes are soft.
- Add the Creamy Goodness: About 30 minutes before serving, stir in cream cheese and cheddar. Cover again and let everything melt together.
- Blend (Optional): For a smoother texture, use an immersion blender for a few pulses.
- Top & Serve: Ladle into bowls and garnish with green onions, remaining bacon, and extra cheese if you’re feeling bold.
Pair this soup with Crockpot Lasagna Soup or some crusty garlic bread for the ultimate cozy meal.
Tips and Variations
Make It Your Own
This recipe is a perfect base to play with:
- Spicy twist: Add diced jalapeños or a pinch of cayenne.
- Extra creamy: Swap in heavy cream for half the broth.
- Chunky & hearty: Stir in corn, peas, or leftover rotisserie chicken.
Craving a vegetarian version? Use vegetable broth and skip the bacon. You’ll still get tons of flavor from the ranch and cheese combo.
If you enjoy experimenting like with our Cheddar Garlic Herb Potato Soup, you’ll love putting your spin on this one too.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes! Just dice them into small cubes and cook a bit longer (add 1 hour on low).
Is this soup freezer-friendly?
It is! Let it cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the best way to reheat leftovers?
Reheat on the stovetop over medium-low heat. Add a splash of broth or milk to loosen it up.
Can I make this dairy-free?
Yes, though it won’t be quite the same. Try plant-based cream cheese and cheddar alternatives.
Final Note
Whether you’re hosting family, meal prepping for the week, or just craving something comforting, this CrockPot Crack Potato Soup delivers every time. It’s the kind of soup that doesn’t just fill you up; it brings people together.
If you love rich, satisfying dishes with a hint of bacon and a whole lot of flavor, add this one to your regular rotation.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
