Crock Pot Crack Potato Soup takes the classic loaded baked potato profile—potatoes, cheddar, bacon, ranch, and green onions—and turns it into a thick, creamy, slow‑cooked soup. Frozen shredded or diced hash browns go straight into the slow cooker with chicken broth, cream of chicken soup, ranch dressing mix, and pre‑cooked bacon, then simmer until the potatoes are tender.
Near the end of cooking, cream cheese and cheddar are stirred in to melt and thicken the soup into a velvety, cheesy base, and it’s finished with more bacon, cheese, and green onions on top. The result is a hearty, indulgent soup that tastes like a fully loaded ranch‑bacon baked potato in a bowl.
Equipment
- 5–6 quart slow cooker / Crock Pot.
- Cutting board and knife (if using fresh potatoes or chopping bacon/green onions).
- Mixing spoon or spatula for stirring in cheese and cream cheese.
- Ladle for serving.
Ingredients
This version reflects the common “hash brown + ranch + bacon + cream cheese + cheddar” pattern you see in multiple crack potato soup recipes.
Base and potatoes:
- 1 (30–32 oz) bag frozen hash browns (shredded or diced) OR about 6–8 cups peeled and diced potatoes.
- 4 cups low‑sodium chicken broth.
- 1 (10.5 oz) can cream of chicken soup.
Crack flavoring and dairy:
- 1 (1 oz) packet dry ranch dressing mix.
- ½ teaspoon black pepper (more to taste).
- ½ teaspoon onion powder or dried minced onion (optional but common).
- 8 oz cream cheese, softened and cut into cubes.
- 1½–2 cups shredded sharp cheddar cheese, plus extra for topping.
- ½–1 cup half‑and‑half or heavy cream (optional, for extra richness).
Bacon and garnish:
- 10–12 slices bacon, cooked and chopped (or about 1–1½ cups chopped bacon), divided.
- 2–4 green onions, sliced, for garnish.
Instructions And Steps
Begin by assembling the base ingredients directly in the slow cooker. If you’re using frozen hash browns, you can add them straight from the freezer; if using fresh potatoes, peel and dice them into small cubes first. Place the hash browns or diced potatoes in the bottom of a 5–6 quart crock pot.
Pour in the chicken broth and add the can of cream of chicken soup, ranch dressing mix, black pepper, and onion powder if using. Stir everything together so the soup, broth, and seasonings coat the potatoes evenly.
Chop most of the cooked bacon (reserving some for topping) and stir about two‑thirds to three‑quarters of it into the slow cooker as well; the bacon will infuse the soup with smoky flavor as it cooks.
Cover the slow cooker with the lid and cook the soup on low for about 4–6 hours or on high for about 3–4 hours, until the potatoes are tender. Different recipes give slightly different ranges, but the key is that the potatoes should be soft enough to mash easily with a fork. Try not to lift the lid frequently during this time, as that releases heat and can extend the cook time.
Once the potatoes are tender, it’s time to turn the base into a creamy, cheesy soup. Add the cubed cream cheese to the slow cooker. Some recipes suggest adding the cream cheese about 15–60 minutes before serving, since it can take a little while to fully melt and incorporate.
Stir the soup well, breaking up the cream cheese cubes; you may need to whisk or mash them gently against the sides of the crock until they melt into the broth and no large white pieces remain. As the cream cheese melts, the soup will thicken and become velvety.
When the cream cheese is mostly incorporated, stir in the shredded cheddar cheese and, if using, the half‑and‑half or heavy cream. Add the cheddar gradually, stirring between additions, to help it melt smoothly without clumping.
Cover the slow cooker again and cook on high for another 10–20 minutes, just until the cheeses are fully melted and the soup is hot and creamy. At this point you can decide on texture: some recipes lightly mash the potatoes in the crock with a potato masher, leaving some chunks for a slightly rustic soup, while others leave the hash browns intact for more texture.
Taste the soup and adjust seasoning with additional salt and pepper if needed—remember that the ranch mix, bacon, and cheese all contribute salt, so many recipes start with minimal added salt and adjust only at the end. If the soup seems thicker than you like, you can thin it with a splash of broth or milk; if it’s too thin, let it cook uncovered on high for a little longer to reduce and thicken.
To serve, ladle Crock Pot Crack Potato Soup into bowls and top with the reserved chopped bacon, extra shredded cheddar, and a sprinkle of sliced green onions or chives. Some cooks also add a dollop of sour cream for even more loaded‑potato flavor. Serve the soup hot with crusty bread, rolls, or a simple green salad to cut the richness.
Tips And Tricks
Use frozen hash browns for maximum convenience—as several recipes note, using pre‑cut potatoes eliminates peeling and chopping, making this a true dump‑and‑go meal. If you opt for fresh potatoes, choose starchy or all‑purpose varieties like Russet or Yukon Gold, which break down a bit and help thicken the soup. Make sure the cream cheese is softened and cut into small cubes before adding; cold cream cheese takes much longer to melt and can leave lumps.
Add the cream cheese and cheddar near the end of cooking, not at the beginning. Long, slow exposure to heat can cause dairy to separate or turn grainy, so most crack potato soup recipes stir in cheese and cream only once the potatoes are tender. Stir thoroughly after the cheeses melt, using a whisk if necessary, to fully incorporate them into the broth and achieve a smooth consistency.
Cook the bacon until crisp before adding. Crisp bacon holds up better in the slow cooker and keeps some texture even after hours in the broth; you can use a mix of some bacon cooked in with the soup and some reserved to sprinkle on top for maximum flavor and crunch. Using sharp cheddar instead of mild gives a stronger cheese flavor that stands out against the rich base and ranch seasoning.
If your soup tastes too salty, remember that ranch mix, bacon, cream soup, and cheese all add sodium. Next time, choose low‑sodium broth and reduced‑sodium ranch mix, and go easy on added salt until the very end. You can also balance saltiness by stirring in a bit more cream or milk right before serving.
Variations
Many recipes add sour cream or extra cream for a richer, tangier soup. Stirring in ½–1 cup sour cream near the end of cooking, along with the cream cheese and cheddar, gives a pronounced loaded‑baked‑potato flavor. Some versions include dried dill or other herbs with the ranch mix to deepen the flavor.
You can make a chunkier, from‑scratch version by using fresh diced potatoes, leeks or onions, and heavy cream, as seen in some slow cooker “crack potato” or bacon ranch potato soup recipes. For a smoother, restaurant‑style soup, use an immersion blender to partially blend the soup after the potatoes are tender and the cheeses are melted, leaving just a few chunks for texture.
If you want to add protein, you can stir in cooked, shredded chicken or diced ham toward the end of cooking to make the soup even heartier, similar to some crack chicken potato soup variations. To lighten things slightly, use reduced‑fat cream cheese, less cheddar, and more broth or milk, though the soup will be a bit less thick and decadent.
However you customize it, Crock Pot Crack Potato Soup is the kind of ultra‑comforting, minimal‑effort meal that keeps everyone going back for “just one more bowl,” thanks to its combination of creamy potatoes, smoky bacon, sharp cheddar, and tangy ranch all slow‑cooked together.
