Crock Pot Crack Potato Soup

Crock pot crack potato soup is basically the most dangerously delicious thing you’ll ever put in your slow cooker—thick, creamy, loaded with tender potatoes, bacon, cheese, and ranch flavors that’ll have you coming back for bowl after bowl until you realize you’ve accidentally eaten half the pot. I’m talking about soup so addictive they literally had to name it “crack” because once you start eating it, you physically cannot stop. This isn’t your basic potato soup; this is comfort food on steroids with a flavor combination that hits every single one of your taste buds in the most satisfying way possible.

I first made this crock pot crack potato soup during a particularly brutal winter when I needed something warming that would basically cook itself while I hibernated indoors. What started as a “let’s see what happens when I throw all my favorite comfort food ingredients together” experiment became the most requested recipe in my entire collection. Fair warning: people will literally beg you for this recipe, and you’ll find yourself making it weekly because the craving never really goes away.

Why This Crock Pot Crack Potato Soup Will Ruin All Other Soups for You

• Literally addictive – The combination of flavors creates genuine cravings that won’t quit • Ultimate set-and-forget meal – Dump everything in, walk away for 6 hours, come back to perfection • Loaded with everything good – Bacon, cheese, ranch, potatoes—it’s like comfort food heaven in a bowl • Feeds a crowd – Makes enough for an army or provides amazing leftovers for days • Impossible to mess up – Even cooking novices can nail this recipe every single time

What You’ll Need (Ingredients)

For the Potato Base:

• 3 lbs Yukon Gold potatoes (1.4kg) – peeled and diced into 1-inch chunks
• 1 lb thick-cut bacon (450g) – the good stuff, not thin strips
• 1 large onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 4 cups chicken broth (960ml) – low sodium preferred
• 1 cup water (240ml)

For the “Crack” Elements:

• 1 packet ranch dressing mix (1 oz/28g) – this is crucial, don’t skip it
• 8 oz cream cheese, softened (225g) – room temperature is key
• 1 cup sour cream (240g)
• 2 cups sharp cheddar cheese, shredded (200g) – fresh grated for best melting
• 1 cup heavy cream (240ml)
• 4 tbsp butter (60g)

For Extra Indulgence:

• 1 cup chives, chopped – fresh or freeze-dried both work
• Extra bacon for topping
• Extra cheese for serving
• Crushed red pepper flakes (optional)
• Sour cream dollops for garnish

Essential Equipment

• 6-8 quart slow cooker (minimum)
• Large skillet for bacon
• Sharp knife and cutting board
• Potato masher or immersion blender
• Large spoon for stirring
• Measuring cups and spoons

Step-by-Step Instructions for Perfect Crock Pot Crack Potato Soup

Prep the Foundation (15 Minutes!)

1. Cook bacon to perfection – In a large skillet, cook bacon over medium heat until crispy, about 8-10 minutes. Transfer to paper towels and crumble when cool. Save 2 tablespoons of bacon fat—this is liquid gold for flavor.
2. Prep potatoes – Peel and dice potatoes into roughly 1-inch chunks. Try to keep them uniform for even cooking throughout the long cook time.
3. Sauté aromatics – In the same skillet with bacon fat, cook diced onion for 3-4 minutes until softened. Add garlic and cook another minute until fragrant.

Layer for Slow Cooker Magic

4. Add potatoes first – Place diced potatoes in the bottom of your crockpot. They need the most cooking time, so they go where it’s hottest.
5. Layer aromatics – Add the sautéed onion and garlic mixture over the potatoes, along with about half of the crumbled bacon.
6. Add liquids and seasoning – Pour in chicken broth and water. Sprinkle ranch packet over everything—this is what makes it “crack” soup!

Set It and Forget It

7. Cover and cook – Put the lid on and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Don’t lift the lid—every peek adds 15-20 minutes to cooking time!
8. Check potato tenderness – Potatoes should be fork-tender and starting to break down when done. If not quite there, give it another 30 minutes.

Create the Creamy “Crack” Magic

9. Mash for texture – Using a potato masher or immersion blender, mash about half the potatoes. You want some chunky texture but also creaminess.
10. Add cream cheese – Stir in softened cream cheese until completely melted and smooth. This is what creates that incredibly rich base.
11. Fold in dairy – Add sour cream, heavy cream, and butter, stirring gently until everything is combined and heated through.

Finish with the Cheese

12. Melt in cheddar – Gradually stir in shredded cheddar cheese until completely melted. Don’t add it all at once or it might clump.
13. Season and adjust – Taste and add salt and pepper as needed. The ranch packet and bacon add lots of flavor, so you might not need much additional seasoning.
14. Add final bacon – Stir in remaining crumbled bacon, saving some for garnish. Let everything heat through for 10-15 minutes.

Smart Variations and Add-Ins

Loaded version: Add diced jalapeños, extra bacon, and top with more cheese and green onions.

Lighter attempt: Use Greek yogurt instead of sour cream and reduce cream cheese to 4 oz.

Vegetable boost: Add corn kernels or diced carrots in the last 2 hours for extra nutrition.

Spicy kick: Add diced jalapeños or a dash of hot sauce for heat lovers.

Different cheese: Try pepper jack, Gouda, or a Mexican blend for flavor variations.

Pro Tips for Crock Pot Crack Potato Soup Success

• Don’t skip the bacon fat – Sautéing aromatics in bacon fat adds incredible depth that you can’t get any other way.

• Soften cream cheese properly – Cold cream cheese creates lumps that never smooth out. Plan ahead or microwave briefly.

• Mash strategically – Don’t over-mash or you’ll get gluey soup. Aim for about half chunky, half smooth.

• Add dairy gradually – Too much too fast can cause curdling. Slow and steady wins the race.

• Save some toppings – Reserve bacon and cheese for garnishing individual bowls for best presentation.

Common Mistakes That’ll Mess Up Your Soup

Using cold cream cheese – This creates lumps that won’t smooth out no matter how much you stir.

Overcooking after adding dairy – High heat can curdle the cream and sour cream. Keep it on low once dairy is added.

Adding cheese too quickly – Dumping all the cheese at once can cause clumping. Add gradually while stirring.

Not cooking bacon crispy enough – Chewy bacon ruins the texture. Cook until crispy for best results.

Lifting the lid constantly – Every peek releases heat and extends cooking time significantly.

Storage and Make-Ahead Magic

Storage: This crock pot crack potato soup keeps for 4-5 days in the fridge and somehow tastes even better reheated.

Freezing: The dairy makes it tricky to freeze, but it can be done for up to 2 months. Expect some separation when thawed—just whisk when reheating.

Reheating: Heat gently on stovetop, stirring frequently. Add milk or broth if it seems too thick.

Make-ahead prep: Cook bacon and prep vegetables the night before. In the morning, just dump everything in the crockpot.

Perfect Comfort Food Pairings

This crock pot crack potato soup pairs beautifully with:

• Crusty sourdough bread for dipping into that creamy goodness
• Cornbread with honey butter for classic comfort food vibes
• Simple green salad to balance all that richness
• Grilled cheese sandwiches for the ultimate comfort combo
• Cold beer to cut through the creamy richness

Nutritional Info (Per Bowl, Serves 8-10)

Being honest about this indulgent comfort food

• Calories: 485
• Protein: 18g
• Carbohydrates: 28g
• Fat: 34g
• Fiber: 3g
• Sodium: 1,150mg (mostly from bacon and ranch)
• Addictive factor: Off the charts

Crock Pot Crack Potato Soup

The Crispy Chef

This dangerously delicious soup is creamy, cheesy, bacon-loaded, and ranch-kissed—pure comfort food cooked low and slow. Once you taste it, you’ll understand why they call it ‘crack’ potato soup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine American, Southern Comfort

Servings 8 bowls

Calories 485 kcal

Equipment

• 6-8 quart slow cooker
• Large skillet for bacon and aromatics
• Sharp knife and cutting board
• Potato masher or immersion blender
• Measuring cups and spoons
• Wooden spoon or heat-safe spatula

Ingredients

  

1x2x3x

• 3 lbs Yukon Gold potatoes, peeled and diced
• 1 lb thick-cut bacon
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 packet ranch dressing mix (1 oz)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• 4 tbsp butter
• 1 cup chives, chopped
• extra bacon and cheese for topping
• sour cream and red pepper flakes (optional garnish)

Instructions

 

• In a skillet, cook bacon until crispy. Drain and crumble, saving 2 tbsp bacon fat.
• Sauté onion in bacon fat until soft. Add garlic and cook 1 minute more.
• Layer diced potatoes in crock pot. Top with onions, garlic, and half the bacon.
• Add chicken broth, water, and ranch seasoning. Stir gently.
• Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until potatoes are tender.
• Use a masher or immersion blender to mash about half the potatoes.
• Stir in cream cheese until smooth. Then add sour cream, heavy cream, and butter.
• Gradually stir in cheddar cheese until melted. Season with salt and pepper if needed.
• Stir in remaining bacon and chives. Let warm for 10–15 mins.
• Serve hot, topped with extra cheese, bacon, red pepper flakes, and a dollop of sour cream if desired.

Notes

For a lighter twist, swap sour cream with Greek yogurt or reduce cream cheese to 4 oz. Add jalapeños for heat or veggies like corn and carrots for a nutrition boost.

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 18gFat: 34gSaturated Fat: 15gCholesterol: 95mgSodium: 1150mgFiber: 3gSugar: 4gCalcium: 25mgIron: 1.2mg

Keyword bacon cheese soup, crack soup, crock pot comfort food, slow cooker potato soup

Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!

Your Most Important Questions About This Addictive Soup

Q: Why is it called “crack” potato soup? A: Because it’s genuinely addictive! The combination of bacon, ranch, cheese, and creamy potatoes creates cravings that are hard to resist. People literally can’t stop eating it.

Q: Can I make this crock pot crack potato soup without ranch packet? A: The ranch packet is really what makes it “crack” soup, but you could substitute with garlic powder, onion powder, dill, and extra salt. It won’t be quite the same though.

Q: What if my soup is too thick/thin? A: Too thick? Add warm milk or broth gradually. Too thin? Let it cook uncovered for 30 minutes to reduce, or mix cornstarch with cold water and stir in.

Q: Can I use different types of potatoes? A: Yukon Gold are best because they break down nicely and create creaminess. Russets work but can get gummy if overcooked. Avoid waxy potatoes like red potatoes.

Q: How do I prevent the dairy from curdling? A: Keep temperature on low after adding dairy, stir gently, and make sure cream cheese is completely softened before adding. FYI, if it does curdle slightly, an immersion blender can often smooth it back out.