Creamy Crock Pot Crack Potato Soup
This Crock Pot Crack Potato Soup is a creamy, cheesy, and bacony delight that's incredibly easy to make. The slow cooker does all the work, resulting in a comforting and flavorful soup perfect for chilly days or gatherings. It's so addictive, it's earned its name!
Equipment
- 6-quart slow cooker
- Large bowl
- Measuring cups and spoons
- Potato masher or immersion blender (optional)
- Knife
- Cutting board
- Can opener
- Ladle
Ingredients
- 5 lbs Yukon Gold Potatoes, peeled and cubed
- 1 lb bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Optional toppings: sour cream
- Optional toppings: green onions
Instructions
- Prep the Potatoes: Peel and cube the potatoes into bite-sized pieces.
- Combine Ingredients in the Crock Pot: Add the cubed potatoes and chicken broth to your slow cooker. Make sure the potatoes are mostly submerged in the broth.
- Add Seasoning: Sprinkle in the garlic powder, salt, and pepper. Give everything a good stir to combine.
- Slow Cook to Perfection: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork. The potatoes should be practically falling apart.
- Mash (Optional): For a creamier soup, use an immersion blender to partially blend the soup right in the slow cooker. You can also use a potato masher for a chunkier texture. If you prefer a completely smooth soup, transfer it to a regular blender in batches, being very careful when blending hot liquids.
- Add the Cream Cheese: Stir in the softened cream cheese until it is completely melted and the soup is smooth and creamy.
- Stir in the Magic: Stir in the Ranch dressing mix, crumbled bacon (reserve some for topping), and shredded cheddar cheese (again, reserve some for topping). Mix well until the cheese is melted and everything is evenly distributed.
- Serve and Enjoy: Ladle the soup into bowls and top with the remaining bacon, cheddar cheese, sour cream, and green onions, if desired.
Notes
For best results, use Yukon Gold potatoes for their creamy texture. To prevent curdling, ensure the cream cheese is fully softened before adding it to the hot soup. To make ahead, prepare the soup without the cream cheese, bacon, and cheese, then add them when reheating. Leftovers can be stored in the refrigerator for up to 3-4 days. Consider adding sautéed onions, celery, and carrots for added flavor and nutrients.