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Crock Pot Crack Potato Soup

Crock Pot crack potato soup with ranch flavor, ultra-creamy melted cream cheese, and a cheesy cheddar finish. Slow-cooked until the russet potatoes are very tender, then mashed for a thick, hearty texture.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Broth and seasoning
  • 4 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Creamy dairy
  • 8 oz cream cheese
  • 1 cup sour cream
  • 2 cup shredded cheddar cheese
Toppings
  • 8 strips bacon Cooked and crumbled
  • 3 green onions Sliced
  • 1 extra cheddar For topping
  • 1 extra green onions For topping

Equipment

  • 1 Dutch oven

Method
 

Crock pot build
  1. Add cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper to the Crock Pot and stir to combine.
  2. Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the potatoes are very tender and break easily when pressed.
Mash and melt in cheese
  1. Mash the potatoes to your desired consistency using a potato masher, leaving some texture for a hearty soup.
  2. Stir in the cubed cream cheese and heat until fully melted and incorporated into the soup, for a thick and creamy base.
Finish and top
  1. Stir in the sour cream and shredded cheddar cheese until smooth and glossy.
  2. Fold in most of the crumbled bacon so every bowl gets savory bacon flavor without losing texture.
  3. Serve hot with extra cheddar, the remaining bacon, and sliced green onions piled on top.

Notes

Pro tip: for the creamiest texture, mash while the soup is hot and thick, then add cheese gradually until smooth. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (expect slight texture change when reheated, stir well). For a lower-fat swap, use reduced-fat cream cheese and sour cream while keeping the cheddar amount for melt and flavor.