Crockpot Crack Potato Soup
This Crockpot Crack Potato Soup is rich, hearty, and loaded with bacon and cheddar. A simple slow cooker potato soup perfect for cozy nights.
Equipment
Ingredients
- 4 cups Diced Potatoes, peeled
- 4 cups Chicken Broth
- 2 cups Shredded Cheddar Cheese
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 medium White Onion, diced
- 1 block Cream Cheese, cubed
- 5 strips Thick Bacon, fried and crumbled
- 1 packet Ranch Seasoning (1 oz)
- 1 tsp Black Pepper
- 1 tsp Salt
- Chopped Green Onions, optional garnish
- Extra Crumbled Bacon, optional garnish
- Extra Shredded Cheddar Cheese, optional garnish
Instructions
- Place the diced potatoes, chicken broth, cream of chicken soup, onion, cubed cream cheese, cooked bacon, ranch seasoning, salt, and pepper into a 6-quart slow cooker. Give everything a gentle stir to combine.
- Cover and cook on low for about 7 hours, or until the potatoes are tender and easily pierced with a fork.
- Once the potatoes are soft, stir in the shredded cheddar cheese. Replace the lid and allow the cheese to melt completely, about 10–15 minutes.
- Give the soup one final stir to ensure it’s smooth and evenly combined. Ladle into bowls and top with extra cheddar, bacon, and green onions if desired.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 5–6 days. Because of the dairy, freezing is not recommended as the texture may change once thawed.
- Four cups of diced potatoes typically equals about six medium russet potatoes.
- Since ingredients like bacon, broth, and ranch seasoning already contain salt, taste the soup before adding more.
- Short on time? A 32-ounce bag of frozen hash browns (shredded or diced) can be used in place of fresh potatoes.
- Prefer a creamier consistency? Use an immersion blender to partially or fully blend the soup after cooking.
- Keep the temperature on low. Cooking dairy-based soups on high heat can cause separation or curdling.