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This crock pot crack potato soup is the best and easiest soup you will ever make! It’s loaded with creamy cheese, potatoes, and savory bacon, all seasoned to perfection! Your family will love smelling this cooking when they get home from school! They will like how it tastes even better!
Reasons You’ll Love This Recipe
- Incredible Flavor: This soup is the ultimate comfort food! It’s seasoned with ranch mix, which perfectly complements potatoes and bacon. It’s perfectly served with my one-hour rolls or homemade cornbread.
- Make Ahead: You can make this at the beginning of the week and have dinner to heat up quickly on a busy weeknight or for quick hearty lunches.
- Easy to Make: All you need to do is throw the ingredients into your crock pot. Let it cook all day, and you will have dinner ready when you get home!
Ingredients for Crock Pot Potato Soup
The ingredients needed for this recipe are pre-made, making your life as easy as possible! For exact measurements, scroll to the bottom of the post.
- Cooked Bacon: Adds the best savory, salty flavor that goes so well with potatoes and ranch dressing mix.
- Frozen Diced Potatoes: Use these frozen hash browns to make your life easier.
- Chicken Broth: Provides a flavorful liquid base for the soup.
- Can Cream of Chicken Soup: Use store-bought or my homemade cream of chicken soup recipe.
- Cream Cheese: Gives the soup the most amazing creamy texture and a slightly tangy flavor.
- Ranch Seasoning Mix: You can use store-bought or my homemade ranch seasoning mix.
- Black Pepper: Enhances the flavors and gives a hint of heat.
- Onion Powder: Adds a nice savory onion flavor without using real onions.
- Sharp Cheddar Cheese: Using sharp cheddar gives the soup a bold cheesy flavor and creamy texture.
- Half and Half: Adds a smooth consistency and creamy flavor.
- Green Onion: The perfect garnish to enhance the ingredients in this soup.
How to Make Crockpot Potato Soup Recipe
This crack potato soup recipe couldn’t be easier! Simply dump the ingredients into the crock pot, set the heat, and let it do all the work! Follow the easy steps below to have dinner waiting for you!
- Add Ingredients to Slow Cooker: Combine the frozen potatoes, chicken broth, cream of chicken soup, cream cheese, Ranch dressing mix, pepper, onion powder, and 1 cup cooked bacon pieces in a 6-quart slow cooker.
- Cook: Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- Stir: Fifteen minutes before serving, open the lid and stir the soup to incorporate the cream cheese into the soup. Then, stir in the half and half and shredded cheese. Put the lid back on and warm until melted.
- Serve: Garnish with chopped green onions, shredded cheddar cheese, and additional ¼ cup bacon pieces, if desired.
Crack Potato Soup Tips and Variations
- Frozen Potatoes: I love the convenience of using frozen potatoes in this soup recipe! I prefer the frozen diced potatoes because of the texture they add to the soup! Feel free to use frozen shredded hashbrowns if you would like.
- Chicken Broth: The potatoes absorb a lot of the chicken broth. If you prefer a thinner soup, add a splash of chicken broth!
- Half and Half Substitute: Instead of half and half, any kind of milk will work! You can also use heavy cream if you want a rich, thick soup!
How to Store Crock Pot Potato Soup
This crock pot crack potato soup makes fantastic leftovers! You can even double the batch and freeze some for a later day!
- In the Refrigerator: Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days.
- In the Freezer: You can make this potato soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about three months!
- To Reheat: If you are reheating from frozen, then take the soup out the night before and let it thaw in the fridge overnight. You can reheat it on your stove or in the crock pot until it is warmed through. Add a splash of chicken broth or milk to add moisture to the soup if needed. The potatoes absorb a lot of the liquid when it is stored, so it’s normal to need more liquid to reheat it.
More Crock Pot Soup Recipes
I love cozying up to a warm bowl of soup on a crisp fall evening. It’s even better if I can enjoy my soup without having worked in the kitchen all day! These crock pot soup recipes will perfectly warm you up on a fall day with minimal effort on your part!
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Crock Pot Crack Potato Soup
This crock pot crack potato soup is the best and easiest soup you will ever make! It's loaded with creamy cheese, potatoes, and savory bacon, all seasoned to perfection! Your family will love how it tastes!
Equipment
- Crock-Pot
Ingredients
- 1¼ cups cooked bacon, chopped and divided
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese, extra for serving
- 1 cup half and half
- green onion, chopped for garnish
Instructions
- Combine 1 (32-ounce) bag frozen diced potatoes, 4 cups chicken broth, 1 (10.5-ounce) can cream of chicken soup, 8 ounces cream cheese, softened and cubed, 1 (1-ounce) package dry ranch dressing mix, ½ teaspoon pepper, ½ teaspoon onion powder, and 1 cup of the 1¼ cups cooked bacon, in a 6-quart slow cooker.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- 15 minutes before serving, stir the soup to incorporate the cream cheese into the soup. Pour in 1 cup half and half and 2 cups shredded sharp cheddar cheese,. Cover and warm until melted.
- Garnish with chopped green onion, shredded cheddar cheese, and additional ¼ cup bacon pieces, if desired.
Video
Nutrition
Calories: 460kcalCarbohydrates: 6gProtein: 21gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 116mgSodium: 1380mgPotassium: 282mgFiber: 0.1gSugar: 4gVitamin A: 1041IUVitamin C: 0.4mgCalcium: 356mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
This was excellent! I used raw potatoes and cooked it for 8 hours on low. Then it had to sit on warm for a few hours until I could actually get home to eat it. I turned it back on low 45 minutes before I wanted to eat it so then I could add in the half-and-half and cheese for the last step. It was great! Will definitely be making it again! I have made so many of your recipes and they are all excellent! You got it going on girl!
Would it still taste good if I leave out the ranch mix?
Can we use raw potatoes?
Hi Amber, thank you for your question. I believe so, dice them a little smaller and make sure you cook the soup long enough to cook the potatoes through. Let me know how it turns out!
Hi, in your potato soup recipie you sad add the cream cheese, then farther down you say to add the cream cheese half hour before. Wich is the best way.
Hi Joann, sorry if that was confusing. I want you to add the cream cheese in the beginning, and then 30 minutes before it’s done take the lid of and stir to incorporate the cream cheese as it will have gotten warm and melty but need to be stirred in. I hope this makes sense.
I made this using the stovetop directions tonight. It is very good! The whole family loved it. Very simple and easy to prepare. I will make this again. Thank you!
I was looking for stove, top directions and don’t see any
Hi Chi, here are the stove-top instructions.
1. Add the bacon, potatoes, broth, cream of chicken soup, cream cheese, ranch, pepper, and onion powder to a large stock pot.
2. Cook over medium heat for about 10 minutes, stirring occasionally.
3. Once the cream cheese is fully melted into the soup, reduce it to a simmer over medium-low heat and cook for at least 30-40 minutes.
4. Ten minutes before serving, add the half and half and shredded cheese. Cover for 10 minutes. Stir until the melted cheese is fully combined with the soup before serving.