Prep Time: 15 minutes | Cook Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours | Servings: 8 | Difficulty: Easy
Imagine the most addictively delicious potato soup you’ve ever tasted—loaded with crispy bacon, sharp cheddar cheese, tangy ranch seasoning, and creamy potatoes that melt in your mouth! This crock pot crack potato soup lives up to its name because one bowl is never enough. The combination of savory bacon, zesty ranch, and three types of dairy (cream cheese, cheddar, and half-and-half) creates the ultimate comfort food that’s so good, it’s almost addictive. The best part? You simply dump everything into your slow cooker, walk away, and return hours later to pure creamy, cheesy perfection. Whether you’re feeding a hungry family on a busy weeknight, need cozy comfort food for cold weather, or want impressive leftovers for the week, this soup delivers every single time. It uses convenient frozen hash browns, so there’s no peeling or chopping potatoes!
Table of Contents
Why You’ll Love This Crock Pot Crack Potato Soup
This crack potato soup is ridiculously easy with virtually no prep work—just dump ingredients in the slow cooker and go! The frozen hash browns or diced potatoes eliminate the tedious task of peeling and chopping. The flavor combination is absolutely irresistible: smoky bacon, tangy ranch, sharp cheddar, and creamy base create restaurant-quality taste. It’s incredibly budget-friendly using simple, affordable ingredients you likely have on hand. The slow cooker does all the work while you’re at work or running errands. Leftovers taste even better the next day as flavors meld together! It’s endlessly customizable—add chicken for protein, vegetables for nutrition, or adjust spice levels to preference.
What You Need for Crock Pot Crack Potato Soup
For the Soup Base
- 1 bag (32 ounces) frozen diced potatoes – or frozen hash browns, no peeling required
- 4 cups chicken broth – low-sodium recommended for better control
- 1 can (10.5 ounces) cream of chicken soup – creates creamy base
- 8 ounces cream cheese – softened and cubed, adds richness
- 1 packet (1 ounce) dry ranch dressing mix – the secret flavor ingredient
- 1/2 teaspoon black pepper – freshly ground preferred
- 1/2 teaspoon onion powder – adds savory depth
Cheese and Bacon
- 1 1/4 cups cooked bacon – chopped and divided, thick-cut recommended
- 2 cups sharp cheddar cheese – freshly shredded, never pre-shredded
- 1 cup half-and-half – added at the end for creaminess
Garnishes
- Extra shredded cheddar cheese – for topping
- Green onions – chopped, for fresh flavor and color
- Extra crispy bacon – reserved for garnish
- Sour cream – optional, for extra creaminess
Crock Pot Crack Potato Soup (Loaded with Bacon & Cheese!)
Equipment
- 6-quart slow cooker
- Whisk or wooden spoon
- Potato masher (optional)
- Ladle
- Knife for chopping bacon
Ingredients
For the Soup Base
- 1 bag (32 ounces) frozen diced potatoes or hash browns no thawing required, no peeling needed
- 4 cups chicken broth low-sodium recommended for better control
- 1 can (10.5 ounces) cream of chicken soup condensed, creates creamy base
- 8 ounces cream cheese softened and cubed for easier melting
- 1 packet (1 ounce) dry ranch dressing mix the secret addictive flavor ingredient
- 1/2 teaspoon black pepper freshly ground preferred
- 1/2 teaspoon onion powder adds savory depth
Bacon and Cheese
- 1 1/4 cups cooked bacon chopped and divided – 1 cup for soup, 1/4 cup for garnish
- 2 cups sharp cheddar cheese freshly shredded, never pre-shredded
- 1 cup half-and-half added at end for creaminess
For Garnish
- extra shredded cheddar cheese for topping
- green onions chopped, for fresh flavor
- reserved crispy bacon 1/4 cup for garnish
- sour cream optional topping
Instructions
- Add frozen diced potatoes or hash browns to 6-quart slow cooker (no need to thaw). Pour in chicken broth and cream of chicken soup.
- Add cubed cream cheese (cut into small pieces for easier melting), entire packet of ranch dressing mix, black pepper, and onion powder.
- Add 1 cup of cooked, chopped bacon, reserving 1/4 cup for garnish. Stir everything together gently to distribute ingredients.
- Cover slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours until potatoes are tender.
- About 15 minutes before serving, remove lid and stir soup vigorously to incorporate melted cream cheese. Use whisk if needed to break up any chunks.
- Pour in half-and-half and add 2 cups freshly shredded sharp cheddar cheese. Stir gently until cheese melts completely.
- For thicker, creamier texture, use potato masher to lightly mash some potatoes directly in pot. This releases starches while leaving plenty of chunks.
- Taste and adjust seasoning if needed. The soup should be thick, creamy, and well-seasoned.
- Ladle hot soup into bowls. Top each serving with extra shredded cheddar, reserved crispy bacon, chopped green onions, and optional sour cream.
Notes
How to Make Crock Pot Crack Potato Soup (Step-by-Step)
Step 1: Combining Base Ingredients (5 minutes)
Add the frozen diced potatoes (or hash browns) to your 6-quart slow cooker—no need to thaw them first! Pour in the chicken broth and cream of chicken soup. Add the cubed cream cheese, making sure to cut it into smaller pieces so it melts evenly. Sprinkle in the entire packet of ranch dressing mix, black pepper, and onion powder. Add 1 cup of the cooked, chopped bacon, reserving 1/4 cup for garnish. Stir everything together gently to distribute the ingredients evenly throughout the pot. The cream cheese doesn’t need to be fully incorporated at this point—it will melt as it cooks.
Step 2: Slow Cooking to Perfection (6-8 hours)
Cover the slow cooker with the lid and set it to low heat for 6-8 hours, or high heat for 3-4 hours if you’re short on time. The low and slow method allows all the flavors to meld together beautifully and ensures the potatoes become perfectly tender. Resist the urge to lift the lid frequently—each time you do, you add 15-20 minutes to the cooking time. About halfway through if you’re home, give it a quick stir to help the cream cheese incorporate, but this step is optional.
Step 3: Adding Final Ingredients (15 minutes before serving)
About 15 minutes before you’re ready to serve, remove the lid and stir the soup vigorously to fully incorporate the melted cream cheese into the broth—use a whisk if needed to break up any chunks. Pour in the half-and-half and add the 2 cups of freshly shredded sharp cheddar cheese. Stir gently until the cheese melts completely into the soup. For a thicker, creamier texture, use a potato masher to lightly mash some of the potatoes directly in the pot. This releases their starches and creates an ultra-creamy consistency while still leaving plenty of potato chunks for texture.
Expert Tips for Perfect Crock Pot Crack Potato Soup
Always use freshly shredded cheddar cheese—pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your soup grainy or stringy. Soften the cream cheese to room temperature before adding for easier incorporation. If your soup is too thin, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup cold water, then stir it into the soup and let it cook on high for 15 minutes until thickened. For extra flavor, cook your bacon in the oven at 375°F for 16 minutes—it comes out perfectly crispy every time. The soup thickens considerably as it cools and when refrigerated, so add a splash of chicken broth or milk when reheating to thin it back out. If you love creamy potato soups, try our Homemade Loaded Potato Soup for another comfort food favorite!
How to Store and Serve Crock Pot Crack Potato Soup
Store leftover crack potato soup in an airtight container in the refrigerator for up to 5 days. Keep extra garnishes separate for best quality. The soup will thicken significantly when refrigerated, so plan to thin it with chicken broth or half-and-half when reheating. To reheat, warm gently on the stovetop over medium-low heat, stirring frequently, or microwave individual portions for 2-3 minutes. You can freeze this soup for up to 3 months, though the texture may change slightly—the cheese may separate and the potatoes can become slightly grainy. Thaw frozen soup overnight in the refrigerator before reheating and stir thoroughly to recombine. Serve the hot soup in deep bowls topped generously with extra shredded cheddar, crispy bacon bits, chopped green onions, and a dollop of sour cream. Pair with our Cheddar Cheese Bread, Jalapeño Cheddar Bread, or classic saltine crackers for the ultimate comfort food meal!
Crock Pot Crack Potato Soup Recipe Variations You’ll Love
Make it a loaded baked potato soup by adding all your favorite baked potato toppings: extra sour cream, additional bacon, diced scallions, and even broccoli florets. Transform it into chicken crack potato soup by stirring in 2 cups of cooked, shredded chicken breast during the last 30 minutes. Add vegetables like diced carrots, celery, or corn for extra nutrition and color. For a lighter version, substitute the half-and-half with whole milk and use reduced-fat cream cheese. Make it vegetarian by using vegetable broth instead of chicken broth, cream of mushroom soup instead of cream of chicken, and omitting the bacon (or using vegetarian bacon). Add a spicy kick with diced jalapeños or a dash of hot sauce. Use fresh potatoes instead of frozen—simply peel and dice 6-8 medium potatoes into 1/2-inch cubes. If you enjoy hearty comfort food soups, check out our Cajun Potato Soup for a spicier twist!
Frequently Asked Questions About Crock Pot Crack Potato Soup
Why is it called “crack” potato soup?
The name refers to how addictively delicious this soup is! The irresistible combination of bacon, ranch, cheddar cheese, and cream makes it so good that people can’t stop eating it—hence the name “crack” soup, similar to the popular crack chicken recipe.
Can I use fresh potatoes instead of frozen?
Absolutely! Use 6-8 medium russet or Yukon gold potatoes, peeled and diced into 1/2-inch cubes. Fresh potatoes will give you slightly better texture, though frozen potatoes are more convenient and still delicious.
Can I make this soup on the stovetop instead?
Yes! Brown the bacon in a large pot, then add all ingredients except the half-and-half and cheddar cheese. Simmer over medium-low heat for 30-40 minutes until potatoes are tender. Stir in the half-and-half and cheese just before serving.
How do I thicken crack potato soup if it’s too thin?
Mix 2 tablespoons cornstarch with 1/4 cup cold water to create a slurry. Stir it into the soup, turn the slow cooker to high, and cook uncovered for 15-30 minutes until thickened. Alternatively, mash some of the potatoes directly in the pot to release their starches.
Final Thoughts on This Crock Pot Crack Potato Soup
This crock pot crack potato soup truly lives up to its name as one of the most addictive, comforting soups you’ll ever make! The slow cooker does all the heavy lifting while you go about your day, and the result is creamy, cheesy, bacon-loaded perfection. Serve it with our Garlic Butter Flatbread or Homemade Ciabatta Bread for dipping. The combination of ranch seasoning, bacon, and three types of dairy creates restaurant-quality flavor with minimal effort. It’s perfect for busy families, meal prep, potluck dinners, or cozy nights in. Once you try this recipe, it’ll become a regular in your dinner rotation—fair warning, it’s seriously addictive! Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing recipes!