A warm welcome to this easy slow-cooker soup
This Crock Pot Crack Potato Soup is creamy, cheesy, and full of comforting flavors. It’s simple to make and perfect for busy days. If you like easy slow-cooker meals, you might also enjoy this other crock pot version for comparison and ideas.
Why this recipe is worth making tonight
This soup uses pantry staples and a few fresh items. The crock pot does the hard work, so you set it and forget it. It’s great for a family meal, a potluck, or any time you want warm, hearty comfort food without fuss.
Step-by-step: How to make Crock Pot Crack Potato Soup
Ingredients:
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Directions:
- Peel and dice the potatoes into even-sized pieces.
- In the crock pot, layer the diced potatoes at the bottom. Sprinkle the ranch seasoning over the potatoes. Add shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring the liquid covers them.
- Cook on low for 7–8 hours or on high for 4 hours, until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper to taste. For a smoother soup, use an immersion blender and blend until you reach the texture you like.
- Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.
If you want a bit of heat or a different spice profile, check ideas from this Cajun potato soup for inspiration on spices.
Best ways to serve Crock Pot Crack Potato Soup
Serve hot in bowls. Top with extra shredded cheddar, crispy bacon bits, and chopped green onions or chives for color and texture. Add a crusty roll or garlic bread on the side to soak up the soup.
How to store leftover soup
Cool the soup to room temperature (no more than two hours), then transfer to airtight containers. Store in the refrigerator for up to 3–4 days. To freeze, put the soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Useful tips to make Crock Pot Crack Potato Soup even better
- Cut the potatoes evenly so they cook at the same rate.
- Use Yukon Gold or Russet for a good texture.
- If you prefer a thicker soup, mash a few cooked potato pieces or blend part of the soup.
- Add cream at the end to keep it rich and fresh.
- For vegetarian version, use vegetable broth and omit bacon; add roasted mushrooms or smoked paprika for savory depth.
- For extra flavor, sauté onions and garlic and add them to the crock pot at the start.
For more loaded potato ideas, you can compare techniques with this loaded baked potato soup guide.
A few ways to change it up
- Make it chunky: skip blending and leave the potatoes in pieces.
- Super creamy: add more heavy cream or a bit of cream cheese.
- Spicy twist: add a pinch of cayenne or a few chopped jalapeños.
- Vegetarian: use vegetable broth and replace bacon with smoked mushrooms or tempeh.
Nutritional estimate per serving (approximate)
Per 1 1/2–2 cup serving (estimate):
- Calories: 350–450 kcal
- Fat: 18–26 g (depending on heavy cream choice)
- Protein: 12–15 g
- Carbohydrates: 30–40 g
These values vary by exact ingredients and portion size. If you need precise nutrition, consider using a calculator with your exact brands and amounts.
Family-friendly serving ideas
- Serve with buttered dinner rolls or crusty bread.
- Add a simple side salad to lighten the meal.
- Offer a toppings bar: chopped green onions, extra cheese, bacon bits, sour cream.
What pairs well with this soup
- Green salad with vinaigrette for brightness.
- Roasted vegetables like broccoli or carrots.
- Sandwiches such as grilled cheese or ham and swiss.
- A slice of warm cornbread or garlic toast.
Frequently asked questions
Q: Can I use frozen diced potatoes?
A: Yes. If using frozen, reduce cooking time slightly and check for doneness earlier because frozen potatoes can cook faster.
Q: Can I make this without dairy?
A: You can use dairy-free cream alternatives like coconut cream or cashew cream, but the flavor will change. Use a dairy-free cheese or skip the cheese if you prefer.
Q: How do I thicken the soup if it’s too thin?
A: Mash some potatoes against the side of the crock pot and stir, or blend a cup of the soup and mix it back in. You can also simmer on the stovetop after transferring to a pot to reduce and thicken.
Q: Can I cook this on the stovetop instead?
A: Yes. Combine ingredients in a large pot, simmer until potatoes are tender (about 20–30 minutes), then add cream and adjust seasonings.
Q: Is the ranch seasoning necessary?
A: It adds a quick burst of flavor, but you can replace it with garlic powder, onion powder, dried dill, and a pinch of salt if you prefer.
Conclusion
If you want more ideas or slightly different takes on crack potato soup, check these helpful recipes: Crock Pot Crack Potato Soup | The Recipe Critic, Crockpot Crack Potato Soup (& VIDEO): Easy Comfort Food, and Slow Cooker Crack Potato Soup – Plain Chicken.
Crock Pot Crack Potato Soup
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Use Yukon Gold or Russet for good texture.
- 1 cup shredded cheddar cheese Add more for topping if desired.
- 1/2 cup cooked and crumbled bacon Can be omitted for a vegetarian version.
- 1 packet ranch seasoning mix Can be replaced with garlic powder, onion powder, dried dill, and a pinch of salt if preferred.
- 4 cups chicken or vegetable broth Use vegetable broth for vegetarian version.
- 1 cup heavy cream (or half-and-half) For dairy-free, use coconut cream or cashew cream.
- to taste salt and pepper Adjust according to preference.
Optional Garnishes
- extra cheese
- bacon bits
- chopped green onions
- chives
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces.
- In the crock pot, layer the diced potatoes at the bottom.
- Sprinkle the ranch seasoning over the potatoes.
- Add shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring the liquid covers them.
Cooking
- Cook on low for 7–8 hours or on high for 4 hours, until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- For a smoother soup, use an immersion blender and blend until you reach the texture you like.
Serving
- Serve hot in bowls topped with optional garnishes like extra cheese, bacon bits, or chopped green onions.
