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–+ servings
image of A realistic top down mise en place shot of all ingredients for creamy crock pot crack potato soup arranged on a white marble kitchen counter Ingredients include sliced raw potatoes shredded sharp cheddar cheese crispy bacon bits ranch seasoning mix chicken broth and sliced green onions Ingredients are displayed in clear glass bowls and rustic brown wooden kitchen sets The scene is lit with soft diffuse daylight
katya bou

Crock Pot Crack Potato Soup

A creamy, indulgent slow cooker soup made with russet potatoes, loaded with bacon, cheese, and a tangy ranch seasoning blend. This easy weeknight comfort food delivers maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base Essentials
  • 4 lbs russet potatoes peeled and diced into 1-inch cubes
  • 6 cups low-sodium chicken or vegetable broth
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 package cream cheese 8 oz, cut into 1-inch cubes
  • 1 packet dry Ranch seasoning mix Hidden Valley is recommended
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
Rich Finale
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded sharp cheddar cheese freshly grated
  • 1/2 cup cooked crumbled bacon save some for garnish
  • 2 tbsp fresh chives or green onions sliced for garnish

Equipment

  • Slow Cooker
  • Mixing bowl
  • Immersion Blender
  • spoon,

Method
 

Preparation Steps
  1. Peel and dice the russet potatoes into 1-inch cubes. Finely chop the onion and mince the garlic. This is the only real prep work!
  2. Place the diced potatoes, chopped onion, minced garlic, and broth into your 6-quart or larger slow cooker.
  3. Sprinkle the entire packet of dry Ranch seasoning mix over the mixture. Add the cubed cream cheese right on top. Do not stir; let it melt slowly with the gentle heat.
  4. Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are completely tender and easily pierced with a fork.
Finishing Steps
  1. Once the potatoes are cooked, use a potato masher or an immersion blender to mash or partially blend the soup. Aim for a slightly rustic texture—mash about three-quarters of the potatoes, leaving some chunks.
  2. Turn the heat off or to the WARM setting. Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is glossy and thick.
  3. Stir in the crumbled bacon. Taste the soup and add salt and freshly cracked black pepper as needed. Ranch seasoning is salty, so verify before adding more.
  4. Serve hot in bowls, garnished with extra crumbled bacon, shredded cheddar, and fresh chives.

Nutrition

Calories: 485kcalCarbohydrates: 36gProtein: 18gFat: 30g

Notes

For a lighter version, substitute 1 cup of milk or plant-based alternative for half the cream. For extra thickness, use a cornstarch slurry (2 tbsp cornstarch with 1/4 cup cold liquid). Storage: Refrigerate up to 4 days. Reheat gently on the stovetop, adding broth or milk if necessary.
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