Crock Pot Crack Potato Soup

4 hours on HIGH • dump-and-go creamy comfort (scales for two)

Thick, velvety potato soup swirled with ranch, melty cheddar, and cream cheese, finished with crispy bacon and green onion for that “crack” bite.

Why You’ll Love It

• Dump & go: true Crockpot Easy Dinner Recipes—no babysitting.
• Fast or all-day: 4 Hour Crock Pot Meals on HIGH, or LOW for Crock Pot All Day Recipes.
• Potato-cheddar bliss: tastes like the Best Crock Pot Potato Soup.
• Feeds any night: halves cleanly for Dinner For Two Crockpot; also a great One Crockpot Meals option.
• Lighten it up: easy swaps for Healthy Dinner Ideas Crockpot.

Ingredients (notes only)

Base

• Frozen diced hash browns (32 oz) or 6 cups peeled diced russets
• Low-sodium chicken or vegetable broth (4 cups)
• Onion + garlic (optional but great)
• Ranch seasoning (1 oz packet) + kosher salt & black pepper

Creamy “Crack” Finish

• Cream cheese, cubed & softened (8 oz)
• Sharp cheddar, shredded (2 cups, divided)
• Heavy cream or evaporated milk (1 cup)

Toppings

• Bacon, cooked and crumbled (6 slices) → cook until crisp; pork safe min 145°F/63°C
• Sliced green onions, extra cheddar, black pepper

Step-by-Step (6-qt slow cooker)

1. Load the pot: Add potatoes, broth, onion, garlic, ranch, ½ tsp salt, ¼ tsp pepper.
2. Cook: HIGH 3 hours (or LOW 6–7).
3. Creamy finish: Stir in cream cheese, 1½ cups cheddar, and cream/evaporated milk. Cook 30–60 min more on HIGH until smooth and steamy.
4. Texture: Partially mash with a potato masher for extra body (leave some chunks).
5. Serve: Ladle into bowls. Top with bacon (crisp), green onion, and the remaining ½ cup cheddar.

Yield: ~8 cups (about 6 servings)

Pro Tips

• Add dairy late to avoid curdling and to melt cream cheese perfectly.
• Too thin? Mash more or stir in a 1 Tbsp cornstarch + 1 Tbsp water slurry; simmer 5 min.
• Too thick? Loosen with warm broth or milk.
• Use evaporated milk for creamy results that resist splitting in the slow cooker.
• Meal prep bacon: cook separately to crisp; add at serving so it stays crunchy.

Variations (mapped to interests)

• Dinner-for-Two (Dinner For Two Crockpot): Use a 3-qt slow cooker and half every ingredient; time stays similar.
• All-Day Low (Crock Pot All Day Recipes): LOW 7–8 hrs; add dairy in the last hour only.
• Lighter (Healthy Dinner Ideas Crockpot): Swap Neufchâtel for cream cheese, ½ cup Greek yogurt for half the cream, and use reduced-fat cheddar.
• Veggie-packed (One Crockpot Meals): Stir in 2 cups steamed broccoli or cauliflower at the end.
• Spicy: Add ½ tsp chipotle powder or diced jalapeños with the ranch.

How to Serve

Ladle into warm bowls; finish with bacon, green onion, cheddar, and a crack of black pepper. Serve with crusty bread or a crisp side salad.

Make Ahead & Storage

• Fridge: 4 days, airtight.
• Freeze: Up to 2 months (best before adding dairy; reheat, then stir in dairy + cheese).
• Reheat: Low simmer or microwave with a splash of broth/milk; stir often.

FAQs

Can I use fresh potatoes? Yes—use 6 cups diced russets; cook times unchanged.
Will dairy curdle? Add cream cheese and cream in the last 30–60 min and you’re safe.
Can I skip bacon? Absolutely—add smoked paprika for a bacon-ish vibe.
Instant Pot? Sauté onion/garlic, add potatoes, broth, ranch. Pressure cook 5 min (High), 10 min natural release; whisk in dairy/cheese.

Simple Nutrition (estimate, per serving, 6)

Calories ~480 • Protein 17g • Carbs 42g • Fat 28g • Sodium ~990mg

Sarah

Crock Pot Crack Potato Soup

Ultra-creamy slow cooker potato soup with ranch, cheddar, and cream cheese — finished with crispy bacon and green onion. A dump-and-go comfort meal ready in about 4 hours.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American Comfort

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1 bag (32 oz/907 g) frozen diced hash browns (or 6 cups diced russet potatoes)
• 1 small onion, finely diced (optional)
• 3 cloves garlic, minced (optional)
• 4 cups (960 ml) low-sodium chicken or vegetable broth
• 1 packet (1 oz/28 g) ranch seasoning
• ½ tsp kosher salt
• ¼ tsp black pepper
• 8 oz (226 g) cream cheese, cubed & softened
• 1 cup (240 ml) heavy cream or evaporated milk
• 2 cups (200 g) shredded sharp cheddar, divided
• 6 slices bacon, cooked crisp & crumbled
• 3–4 green onions, thinly sliced

Equipment

• 6-qt slow cooker
• potato masher

Method

• Add potatoes, onion, garlic, broth, ranch, salt, and pepper to a 6-qt slow cooker.
• Cook HIGH 3 hours (or LOW 6–7 hrs).
• Stir in cream cheese, 1½ cups cheddar, and cream/evaporated milk. Cook 30–60 min more on HIGH until smooth.
• Partially mash to desired thickness.
• Serve topped with bacon, remaining cheddar, and green onions.

Nutrition

Calories: 480kcalCarbohydrates: 42gProtein: 17gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 1200mgPotassium: 950mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 280mgIron: 1.5mg

Notes

Gluten-free: Use GF ranch seasoning; check broth.
Dairy-free: Use plant cream cheese + unsweetened plant cream; dairy-free cheddar.
Thicker: Add cornstarch slurry (1 Tbsp each cornstarch + water) and simmer 5 min.

Equipment: 6-qt slow cooker, potato masher.

Alternate Methods:
Instant Pot: Pressure cook base 5 min (High); 10 min natural release. Stir in dairy/cheese on Sauté (Low).
Stovetop: Simmer base 15–20 min until tender; stir in dairy/cheese and mash.

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