Coming home to the rich, savory smell of bacon and ranch seasoning simmering away in my slow cooker never gets old. This Crock Pot Crack Potato Soup practically cooks itself while you handle your busy day, making it the ultimate solution for hectic weeknight dinners.
Table of Contents
Ingredients for Crock Pot Crack Potato Soup
I always start with quality russet potatoes because they break down beautifully and create that thick, creamy texture we’re after. My family tested this recipe countless times to get the perfect balance of flavors, and now I’m sharing exactly what works.
- 6 cups diced potatoes (about 2 pounds, peeled and cut into 1-inch pieces)
- 1 cup shredded cheddar cheese (sharp cheddar is my preference for extra flavor)
- ½ cup cooked and crumbled bacon (thick-cut gives better texture in my experience)
- 1 packet ranch seasoning mix (this is the secret ingredient, don’t skip it!)
- 4 cups chicken or vegetable broth (low-sodium works best so you can control salt levels)
- 1 cup heavy cream or half-and-half (heavy cream gives richer results)
- Salt and pepper to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or fresh chives (I usually add all of them for maximum flavor)
Step-by-Step Instructions
In my experience, getting everything prepped the night before makes the morning assembly incredibly quick, taking just 5 minutes to toss into the slow cooker.
Step 1: Peel and dice your potatoes into uniform 1-inch pieces, which takes about 10-15 minutes. Even sizing ensures they all cook at the same rate, preventing some pieces from turning mushy while others stay firm.
Step 2: Layer the diced potatoes in your 6-quart crock pot, then sprinkle the ranch seasoning evenly over them. Add the shredded cheese and crumbled bacon on top. This layering method helps distribute flavors throughout as everything cooks down together.
Step 3: Pour the broth over your layered ingredients, making sure the liquid covers everything. Set your crock pot to low for 7 hours or high for 4 hours. The potatoes should be completely fork-tender and starting to break apart when done.
Step 4: Stir in the heavy cream and season with salt and pepper to taste. For a creamier consistency, use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture. This creates the perfect thick, velvety base without over-processing.
Step 5: Ladle into bowls and top with your favorite garnishes. The extra cheese melts beautifully into the hot soup, while fresh green onions add a pop of color and brightness that balances the richness.
Perfect Pairings for Crock Pot Crack Potato Soup
This rich, creamy soup pairs beautifully with sides that add textural contrast and balance the hearty flavors.
Crusty Sourdough Bread: A warm, crusty slice of sourdough provides the perfect vehicle for soaking up every last drop of this creamy soup while adding a satisfying crunch that contrasts the smooth texture. Try our Garlic Bread Rolls for an even more flavorful option.
Hearty Cheddar Garlic Herb Potato Soup: If you love this recipe, you’ll want to try this similar comfort soup that takes potato soup in a slightly different flavor direction.
Simple Garden Salad: Fresh mixed greens with a light vinaigrette cut through the richness of the soup and add nutritional balance with vitamins and fiber your family needs.
Roasted Vegetables: Seasoned carrots, broccoli, or green beans roasted until slightly caramelized bring color, nutrients, and a different flavor profile to round out your meal. Our Sheet Pan Sausage and Veggies makes an excellent pairing.
Sourdough Pesto Grilled Cheese: This elevated grilled cheese adds gourmet flair to your comfort meal while providing that satisfying bread-and-soup combination families crave.
Apple Slices with Cheese: For a lighter option, crisp apple slices paired with sharp cheddar provide a refreshing, sweet contrast that cleanses your palate between bites of the rich soup.
Storage & Serving Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months. Cream-based soups will separate when frozen, so after thawing overnight in the fridge, reheat gently over low heat while stirring constantly to recombine the ingredients smoothly.
Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions in 1-minute intervals. Add a splash of broth or cream when reheating if the soup has thickened too much in the fridge.
This soup is incredibly versatile and tastes even better the next day as the flavors meld together. Make a double batch and freeze half for those nights when you need a comforting meal but have zero energy to cook. Pair it with Cheesy Ranch Potatoes and Smoked Sausage for an ultimate comfort food spread.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You’ll still get incredible flavor from the ranch seasoning and cheese. Consider adding smoked paprika for a hint of that smoky depth.
Why is my soup too thin?
If your soup isn’t thick enough, blend more of the potatoes to release their natural starch, which acts as a thickener. You can also let it cook uncovered for the last 30 minutes on high to reduce excess liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Can I use a different type of cheese?
Yes! While sharp cheddar is traditional, Monterey Jack, Pepper Jack, or even a cheese blend works wonderfully. Each brings its own flavor profile, so feel free to experiment based on what your family prefers.
Crock Pot Crack Potato Soup
Ingredients
Equipment
Method
- Peel and dice potatoes into uniform 1-inch pieces (takes about 10-15 minutes). Even sizing ensures they all cook at the same rate.
- Layer the diced potatoes in your 6-quart crock pot. Sprinkle ranch seasoning evenly over potatoes. Add shredded cheese and crumbled bacon on top.
- Pour broth over layered ingredients, making sure liquid covers everything. Set crock pot to low for 7 hours or high for 4 hours, until potatoes are fork-tender.
- Stir in heavy cream and season with salt and pepper to taste. For creamier consistency, use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture.
- Ladle into bowls and top with desired garnishes like extra cheese, bacon bits, or green onions. Serve hot and enjoy!
Notes
