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Crock Pot Crack Potato Soup

Crock Pot crack potato soup with a ranch-seasoned, ultra-creamy texture—slow-cooked potatoes become very tender, then get mashed and thickened with cream cheese and sour cream. Topped with cheddar, bacon bits, and green onions, this creamy soup delivers bold ranch flavor in every spoonful.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and broth
  • 3 lb russet potatoes Peeled and cubed.
  • 4 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Creamy base
  • 8 oz cream cheese Cubed for faster melting.
  • 1 cup sour cream
  • 2 cup shredded cheddar cheese
Toppings
  • 8 strips bacon Cooked and crumbled.
  • 3 green onions Sliced.
  • 1 cup extra cheddar For topping, optional to taste.
  • 1 each extra green onions For topping, optional to taste.

Equipment

  • 1 Dutch oven

Method
 

Load the crock pot
  1. Add cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper to the Crock Pot, then stir to combine so the seasoning is evenly distributed.
  2. Cook on Low for 6-7 hours (or High for 3-4 hours) until the potatoes are very tender and easily mash with a fork.
Mash and melt the cheeses
  1. Mash the potatoes to your desired consistency with a potato masher, leaving some chunks if you like a thicker texture.
  2. Stir in cream cheese until fully melted and incorporated so the soup turns smooth and creamy.
  3. Stir in sour cream and shredded cheddar cheese until smooth and well combined.
Finish and serve
  1. Fold in most of the crumbled bacon, reserving a portion for topping to keep it extra crispy.
  2. Serve topped with extra cheddar, the reserved bacon, and sliced green onions.

Notes

For the smoothest finish, cube the cream cheese before adding so it melts quickly during stirring. Store in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate after thawing. To make it lighter, use reduced-fat cream cheese and sour cream and slightly reduce the cheddar amount.