Best Creamy Crock Pot Crack Potato Soup
This Creamy Crock Pot Crack Potato Soup is a comforting and flavorful dish that's easy to make. It combines potatoes, bacon, cheese, and ranch dressing mix for a truly addictive flavor. It's perfect for a cozy night in or a crowd-pleasing meal.
Equipment
- Slow cooker (6-quart or larger)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- immersion blender (or regular blender)
- Ladle
- Bowls
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- 6 slices bacon, cooked and crumbled, plus more for topping
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: sliced green onions, for topping
Instructions
- Peel and cube the potatoes into approximately 1-inch pieces.
- Chop the onion and mince the garlic.
- Cook the bacon until crispy. Let it cool slightly, then crumble it. Reserve some for topping.
- In a 6-quart or larger slow cooker, combine the potatoes, onion, garlic, and chicken broth.
- Add the butter, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender.
- Once the potatoes are cooked, use an immersion blender to partially blend the soup. Leave some chunks for texture, or blend completely smooth if preferred. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches. Be very careful when blending hot liquids!
- Stir in the softened cream cheese and ranch dressing mix until completely melted and smooth.
- Stir in the sour cream and cheddar cheese until melted and combined.
- Finally, stir in most of the crumbled bacon, reserving some for topping.
- Ladle the Creamy Crock Pot Crack Potato Soup into bowls.
- Top with the remaining cheddar cheese, crumbled bacon, and sliced green onions (if using).
- Serve immediately and enjoy!
Notes
For a thicker soup, simmer on low with the lid off to allow some liquid to evaporate. To thin the soup, add more chicken broth. Ensure the cream cheese is fully softened for smooth incorporation. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Variations: Spicy Southwest (add diced tomatoes, green chilies, chili powder, cumin); Broccoli Cheddar (add broccoli florets); Jalapeño Popper (add pickled jalapeños and extra cheddar); Loaded Baked Potato (add butter, chives, and bacon bits).