Okay, girlfriend, gather ’round the counter, because today we’re making something seriously amazing: Crock Pot Crack Potato Soup. I remember the first time I made this… it was a total weeknight whirlwind. The kids were clamoring for dinner, I had a mountain of laundry staring me down, and I was this close to ordering pizza. But then, I remembered this recipe. I threw everything in the slow cooker, crossed my fingers, and prayed for a miracle. The aroma that filled the house later that evening? Pure magic. One spoonful of this creamy, cheesy, bacony goodness, and my family was hooked. We’ve been making this Crock Pot Crack Potato Soup ever since. It’s become a staple, not just because it’s easy (and trust me, you know I need easy!), but because it’s just so darn comforting. I mean seriously, this easy potato soup crockpot recipe has saved me on many a busy night. Don’t worry if you’ve never made anything like this before, I’m here to tell you exactly how to do it, and don’t worry if you think you might mess it up. This recipe for Crock Pot Crack Potato Soup is so forgiving, it’s almost impossible to fail. It’s a creamy potato soup recipe dream! Trust me, if I can do it, you can too! Let’s get cooking!
What You’ll Need for This Crock Pot Crack Potato Soup
Okay, let’s talk ingredients for this culinary masterpiece, Crock Pot Crack Potato Soup. Here’s what you’ll need to whip up a batch of this creamy, dreamy goodness. I always use Yukon Gold potatoes for my Crock Pot Crack Potato Soup because they have a naturally buttery flavor, but Russets will work in a pinch.
- 5 lbs Yukon Gold Potatoes, peeled and cubed.
- 1 (32 oz) container Chicken Broth: Feel free to use low-sodium if you prefer.
- 1 (8 oz) package Cream Cheese, softened. This is key for that creamy texture!
- 1 cup Sour Cream: Adds a delightful tang.
- 1 (1 oz) package Ranch Dressing Mix: This is the “crack” in our Crock Pot Crack Potato Soup!
- 1 lb Bacon, cooked and crumbled. I bake mine for easier cleanup, but frying works too!
- 2 cups Shredded Cheddar Cheese: Because what’s potato soup without cheese?
- 1/4 cup Chopped Green Onions, for garnish.
When making Crock Pot Crack Potato Soup, you can find most of these ingredients at any local grocery store. I usually buy my bacon in bulk when it’s on sale and freeze it. Here’s a Crock Pot Crack Potato Soup trick I learned from my grandma: always taste your broth before adding it to the slow cooker. Some brands can be saltier than others, and you don’t want to end up with overly salty soup! For a time-saving tip, you can buy pre-cooked bacon crumbles, but honestly, freshly cooked bacon is always best. This saves you time for other important things. If you have leftover sour cream or cream cheese, store them in airtight containers in the refrigerator. You can use them in other recipes like dips or sauces later in the week. And here’s another little secret: Sometimes, if I’m feeling extra decadent, I’ll throw in a can of cheddar cheese soup. It just kicks up the cheesy potato soup crock pot flavor to another level! Oh, and if you’re looking for another recipe, this Crock Pot Crack Potato Soup reminds me of another family favorite.
Let’s Make This Crock Pot Crack Potato Soup Together
Alright, let’s dive into the fun part – making this amazing Crock Pot Crack Potato Soup! Don’t worry, it’s super easy, even if you’re a beginner. I promise, you’ll be amazed at how simple it is to get such incredible flavor.
- Prep the Potatoes: First, peel and cube your potatoes. Try to cut them into roughly the same size so they cook evenly. Don’t worry if they aren’t perfect; this Crock Pot Crack Potato Soup is very forgiving!
- Combine Ingredients in the Slow Cooker: In your slow cooker, combine the cubed potatoes, chicken broth, and Ranch dressing mix. Stir it all together.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are very tender. I learned the hard way with Crock Pot Crack Potato Soup that if the potatoes aren’t fully cooked, the soup won’t have the right consistency.
- Mash the Potatoes: Once the potatoes are tender, use a potato masher or an immersion blender to partially mash the potatoes. I like to leave some chunks for texture, but if you prefer a completely smooth soup, go ahead and blend it all. It’s all about personal preference with Crock Pot Crack Potato Soup!
- Add Cream Cheese and Sour Cream: Stir in the softened cream cheese and sour cream until they are completely melted and the soup is creamy. Make sure the cream cheese is softened, otherwise it will clump.
- Stir in Cheese and Bacon: Add the shredded cheddar cheese and most of the cooked bacon (reserving some for garnish). Stir until the cheese is melted and everything is well combined.
- Garnish and Serve: Ladle the Crock Pot Crack Potato Soup into bowls and garnish with the remaining bacon and chopped green onions. I learned a trick, if you don’t have green onions, chives work great too.
In my kitchen, Crock Pot Crack Potato Soup usually takes about 7 hours on low. While the Crock Pot Crack Potato Soup is cooking, I usually get some laundry done and then take a break with a book. It’s so nice knowing that dinner is practically making itself! Your Crock Pot Crack Potato Soup should smell like creamy potatoes, bacon, and a hint of ranch. Oh, and if you’re looking for more tips on slow cooking, check out this Slow Cooker Potato-Bacon Soup Recipe.
How I Love to Serve This Crock Pot Crack Potato Soup
Okay, now that you’ve got this amazing Crock Pot Crack Potato Soup ready to go, let’s talk about serving it up right! My family loves this Crock Pot Crack Potato Soup when I serve it with a side of crusty bread for dipping. There’s something about that warm, cheesy soup and a piece of fresh bread that just makes everyone happy. It’s the ultimate comfort food combination! This Crock Pot Crack Potato Soup is perfect for a chilly fall evening or a casual get-together with friends. I’ve even made it for potlucks, and it’s always a huge hit.
For presentation, I like to ladle the soup into bowls and then top it with a generous sprinkle of bacon, green onions, and maybe even a dollop of sour cream. A little goes a long way to make this already amazing dish even more appealing! If you have extra Crock Pot Crack Potato Soup, it’s just as delicious the next day. Store it in an airtight container in the refrigerator and simply reheat it on the stovetop or in the microwave. Sometimes, I’ll even add a little extra broth when reheating to thin it out if it’s thickened up too much. I’ve found that the bacon ranch potato soup flavor gets even better the next day.
Friends always ask for this Crock Pot Crack Potato Soup recipe whenever I make it, and I’m always happy to share. It’s just one of those dishes that everyone loves. For a fun seasonal variation, try adding a sprinkle of smoked paprika for a little extra warmth in the winter. I even sometimes will add a side salad if I want to sneak in some extra veggies. So, there you have it – my favorite ways to serve this delicious Crock Pot Crack Potato Soup! If you love this Crock Pot Crack Potato Soup, you’ll also enjoy my recipe for Sausage Sweet Potato Kale Soup.
Your Crock Pot Crack Potato Soup Questions Answered
Alright, let’s tackle some of the most common questions I get about this beloved Crock Pot Crack Potato Soup. I know that sometimes recipes can seem intimidating, so I want to make sure you have all the answers you need to create the perfect batch.
Q: Can I use frozen potatoes in this Crock Pot Crack Potato Soup?
A: You know what I do when my Crock Pot Crack Potato Soup needs a little help? If you are running short on time, I have tried it, but I find that fresh potatoes give the best flavor and texture. Frozen potatoes tend to get a little mushy, so if you do use them, I would recommend adding them later in the cooking process.
Q: What if I don’t have Ranch dressing mix?
A: I know, it sounds strange in potato soup. But you can mix together dried dill, garlic powder, onion powder, dried parsley, dried chives, salt, and pepper. It won’t be exactly the same, but it will give you a similar flavor profile. The Ranch dressing mix is really what gives the Crock Pot Crack Potato Soup its distinct flavor!
Q: Can I make this Crock Pot Crack Potato Soup vegetarian?
A: Absolutely! Just skip the bacon. I would recommend adding a can of drained and rinsed white beans for extra heartiness and protein. You can also use vegetable broth instead of chicken broth to keep it completely vegetarian.
Q: My Crock Pot Crack Potato Soup is too thick. What should I do?
A: Easy fix! Just stir in a little extra chicken broth or milk until you reach your desired consistency. I always keep some extra broth on hand just in case.
Q: Can I add other veggies to this Crock Pot Crack Potato Soup?
A: Definitely! I sometimes like to add diced carrots, celery, or onions to the slow cooker along with the potatoes. Just make sure to chop them into small pieces so they cook evenly.
Q: How long does this Crock Pot Crack Potato Soup last in the fridge?
A: This soup will last for up to 3-4 days in the refrigerator, stored in an airtight container. Make sure to let it cool completely before refrigerating.
Q: Can I freeze this Crock Pot Crack Potato Soup?
A: Yes, you can, but the texture might change slightly due to the dairy. I would recommend freezing it in individual portions for easy reheating. When you thaw it, you might need to add a little extra broth to restore the creamy consistency.
My Final Thoughts on This Crock Pot Crack Potato Soup
This Crock Pot Crack Potato Soup isn’t just a recipe; it’s a hug in a bowl. It represents comfort, family dinners, and those moments when you just need something warm and satisfying. It holds a special place in my heart because it’s a dish that my kids always ask for, and I know they’ll carry these memories with them as they get older.
Here are my Crock Pot Crack Potato Soup Pro Tips:
- Don’t overcook the potatoes: Overcooked potatoes can become mushy and make the soup too thick.
- Soften the cream cheese: Softened cream cheese blends much easier and creates a smoother soup.
- Don’t be afraid to experiment: Add your favorite toppings and seasonings to make it your own!
Here are a couple of Crock Pot Crack Potato Soup variations I’ve tried with my family:
- Spicy Crock Pot Crack Potato Soup: Add a pinch of cayenne pepper or some diced jalapeños for a kick.
- Loaded Baked Potato Soup: Top with all your favorite baked potato toppings, like bacon, cheese, sour cream, and green onions.
- Broccoli Cheddar Potato Soup: Add some steamed broccoli florets to the soup for a veggie boost.
My son, loves the spicy version, while my daughter prefers the classic bacon ranch potato soup. I hope you’ll give this Crock Pot Crack Potato Soup recipe a try and make it your own! Don’t be afraid to experiment and adjust it to your family’s tastes. After all, cooking is all about having fun and creating delicious memories. And with something so easy to make, you will be the queen of weeknight meals with this Crock Pot Crack Potato Soup.
Don’t forget to check out my other similar recipe for a comforting bowl of Roasted Garlic Potato Soup.
Crock Pot Crack Potato Soup
This Crock Pot Crack Potato Soup is creamy, cheesy, and loaded with bacon! It’s the ultimate comfort food and so easy to make in your slow cooker.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 6-8 medium russet potatoes, peeled and cubed
- 1 (32 ounce) carton chicken broth
- 1 (8 ounce) package cream cheese, softened
- 1 (1 ounce) package ranch dressing mix
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/4 cup chopped green onions, for garnish
- Sour cream, for serving (optional)
Instructions
- Place potatoes and chicken broth in a slow cooker.
- In a separate bowl, combine softened cream cheese, ranch dressing mix, melted butter, garlic powder, salt, and pepper. Mix until smooth.
- Add the cream cheese mixture to the slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender in batches.
- Stir in cheddar cheese and crumbled bacon. Cook until cheese is melted.
- Garnish with green onions and serve with sour cream, if desired.
Notes
For a thicker soup, mash some of the potatoes before blending. You can also add more cheese or bacon to taste.