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Creamy Crock Pot Crack Potato Soup

Creamy crock pot crack potato soup with tender potatoes, melted cream cheese, and ranch seasoning for a thick, chunky texture. Slow-cooked in the crock pot until the potatoes mash easily, then finished with cheddar, bacon, and green onions.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 760

Ingredients
  

Potatoes and aromatics
  • 6 Yukon Gold potatoes
  • 1 onion
  • 3 garlic
Soup base
  • 3 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Creamy finish
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded sharp cheddar cheese
  • 8 bacon
  • 1 green onions

Equipment

  • 1 slow cooker

Method
 

Build the slow cooker base
  1. Add the diced potatoes, diced onion, and minced garlic to the slow cooker.
  2. Pour the chicken broth over the vegetables.
  3. Sprinkle in the ranch seasoning mix, garlic powder, and black pepper, then stir to combine.
Slow-cook until tender
  1. Cook on low for 7–8 hours, or on high for 3.5–4 hours, until the potatoes are very tender.
Mash and make it creamy
  1. Use a potato masher to mash about half the potatoes for a thick, chunky texture.
  2. Stir in the cubed cream cheese and the sour cream until fully melted and smooth.
Finish with cheddar and bacon
  1. Stir in 1.5 cups shredded sharp cheddar and half the crumbled bacon until the cheese is melted.
Serve
  1. Ladle into bowls and top with the remaining shredded cheddar, the remaining bacon, and sliced green onions.

Notes

For the thickest soup, mash only about half the potatoes and leave the rest chunky. Store covered in the refrigerator up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended because the dairy can change texture after thawing. For a dairy-light swap, use reduced-fat cream cheese and sour cream (texture will be slightly less rich).