Crock Pot Crack Potato Soup — Crock Pot Crack Potato Soup Slow Cooker Comfort Recipe
I fell in love with Crock Pot Crack Potato Soup on an ordinary winter evening when I needed something simple, warm, and a little bit indulgent. My mom used to make chunky potato soups on snowy nights, but this version—loaded with ranch seasoning, cheddar, and bacon—felt like an upgrade: effortless to assemble and impossibly cozy by the first ladle. It’s become my go-to for game days, potlucks, and nights when I want comfort without fuss. For a different potato-forward casserole that also warms the kitchen, check out this Greek Moussaka recipe for inspiration on hearty layers and savory potatoes.
Who is this recipe for?
- This recipe is perfect for busy parents, soup lovers, weeknight cooks, and anyone who appreciates easy slow-cooker comfort food that still tastes like you put in effort.
Quick overview of the core ingredients:
- 6 cups diced potatoes (peeled), 1 cup shredded cheddar cheese, 1/2 cup cooked and crumbled bacon, 1 packet ranch seasoning mix, 4 cups chicken or vegetable broth, 1 cup heavy cream (or half-and-half), Salt and pepper to taste, Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives.
- This dish combines tender potatoes, savory bacon, creamy dairy, and tangy ranch seasoning to create a rich, addictive soup that’s simple to prepare in your crock pot.
Tools & Ingredients
Tools (you’ll need these):
- Crock pot / slow cooker – gentle, hands-off cooking.
- Cutting board – safe surface for prepping potatoes.
- Chef’s knife – for even dicing.
- Measuring cups and spoons – for accurate seasoning.
- Cheese grater – for freshly shredded cheddar.
- Spatula or wooden spoon – for stirring.
- Ladle – for serving.
- Immersion blender (optional) – for a smoother soup texture.
- Bowls and spoons – for serving.
Ingredients (with short benefits):
- 6 cups diced potatoes (peeled) – hearty base that thickens the soup as it cooks.
- 1 cup shredded cheddar cheese – adds rich, melty flavor and creaminess.
- 1/2 cup cooked and crumbled bacon – provides smoky, savory depth.
- 1 packet ranch seasoning mix – convenient way to add tangy, herby flavor.
- 4 cups chicken or vegetable broth – builds the soup’s savory liquid base.
- 1 cup heavy cream (or half-and-half) – adds silkiness and richness.
- Salt and pepper to taste – balances and enhances all flavors.
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives – brighten and finish each bowl.
If you’re thinking about side dishes or simple sandwiches to pair with this soup, try a quick baked snack like these Ham & Swiss Cracker Melts for an easy, cheesy accompaniment.
Instructions
- Peel and dice the potatoes into even-sized pieces so they cook uniformly.
- Place the diced potatoes in the bottom of the crock pot in an even layer.
- Sprinkle the ranch seasoning packet evenly over the potatoes.
- Add the shredded cheddar cheese and crumbled bacon on top of the potatoes.
- Pour the chicken or vegetable broth over the layered ingredients, ensuring the liquid covers them.
- Cook on low for 7–8 hours or on high for 4 hours, until the potatoes are tender and easily pierced with a fork.
- Stir in the heavy cream (or half-and-half), then taste and season with salt and pepper as needed.
- For a smoother texture, use an immersion blender to puree part or all of the soup to your preferred consistency; otherwise, stir well and serve chunky.
- Ladle into bowls and top with optional garnishes like extra cheese, bacon bits, or chopped green onions.
FAQ
Q: Can I freeze this soup?
A: Yes — cool the soup completely, transfer to airtight freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove; you may want to add a splash of broth or cream if the texture thickens.
Q: What can I use instead of heavy cream?
A: You can use half-and-half for a lighter finish or a mixture of milk and a little butter for extra richness. For dairy-free options, try full-fat coconut milk, though it will subtly change the flavor profile.
Q: Can I make this vegetarian?
A: Absolutely. Use vegetable broth and omit the bacon, or replace bacon with smoky roasted mushrooms or smoked paprika for a savory boost.
Q: How do I prevent the potatoes from turning to mush?
A: Dice the potatoes into uniform, slightly larger pieces and avoid overcooking—check them at the shorter end of the cooking window. Optionally, reserve a few diced potatoes and add them in the last hour for extra texture.
Tips & Tricks
- Use even potato pieces: Cutting potatoes into similar sizes ensures even cooking and avoids some pieces becoming too soft while others remain firm.
- Pre-cook bacon for best texture: Cook and crumble the bacon ahead of time (instead of using raw bacon) to keep it crispier for garnish and to concentrate the smoky flavor.
- Adjust cream at the end: Add heavy cream gradually after cooking so you can control richness and avoid curdling if the soup is too hot.
- Blend partially for texture: If you like both creaminess and chunks, puree about half the soup with an immersion blender and then stir in the reserved chunky portion.
Final thought: Serve hot, enjoy the comfort, and don’t be shy about sharing this recipe with friends and family.
Always add
tag after Directions.
Conclusion
If you enjoyed this Crock Pot Crack Potato Soup and want to compare variations or pick up additional tips, check out these helpful write-ups: Crock Pot Crack Potato Soup | The Recipe Critic, Slow Cooker Crack Potato Soup – Plain Chicken, and Crockpot Crack Potato Soup (& VIDEO): Easy Comfort Food.
Crock Pot Crack Potato Soup
Ingredients
- 6 cups diced potatoes (peeled) Hearty base that thickens the soup.
- 1 cup shredded cheddar cheese Adds rich, melty flavor.
- 1/2 cup cooked and crumbled bacon Provides smoky, savory depth.
- 1 packet ranch seasoning mix Convenient way to add tangy flavor.
- 4 cups chicken or vegetable broth Builds the soup’s savory base.
- 1 cup heavy cream (or half-and-half) Adds silkiness and richness.
- to taste Salt and pepper Balances and enhances all flavors.
- to taste extra cheese Adds extra richness.
- to taste bacon bits Enhances flavor and texture.
- to taste chopped green onions Adds freshness and color.
- to taste chives Provides a mild onion flavor.
Method
- Peel and dice the potatoes into even-sized pieces.
- Place the diced potatoes in the bottom of the crock pot in an even layer.
- Sprinkle the ranch seasoning packet evenly over the potatoes.
- Add the shredded cheddar cheese and crumbled bacon on top.
- Pour the chicken or vegetable broth over the layered ingredients.
- Cook on low for 7–8 hours or on high for 4 hours.
- Stir in the heavy cream, then taste and season with salt and pepper as needed.
- For a smoother texture, use an immersion blender to puree part or all of the soup.
- Ladle into bowls and top with optional garnishes.