Dinner

Crock Pot Crack Potato Soup Recipe

ByZoe Lane October 14, 2025October 14, 2025

Introduction

This Crock Pot Crack Potato Soup is a comforting, cheesy delight perfect for cozy days. Loaded with tender potatoes, savory bacon, and rich cheese, it’s an easy slow cooker meal that satisfies every time.

The image shows a white bowl filled with creamy potato soup topped with slices of soft yellow potatoes evenly spread on the surface. Over the potatoes, there are small crispy bits of bacon scattered lightly along with finely chopped green herbs sprinkled all over for a fresh look. Light orange melted cheese is spread thinly in patches across the soup, adding color contrast to the smooth creamy base. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Peel and dice the potatoes into even-sized pieces for consistent cooking.
Step 2: In the crock pot, layer the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes, then add the shredded cheese and crumbled bacon on top.
Step 3: Pour the chicken or vegetable broth over the layered ingredients, making sure the liquid covers them completely.
Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender when pierced with a fork.
Step 5: Stir in the heavy cream and season with salt and pepper to taste. For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
Step 6: Serve hot, garnished with extra cheese, bacon bits, chopped green onions, or chives as desired.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter version with less richness but still creamy texture.
Swap out bacon for sausage or omit for a vegetarian option, increasing the vegetables or adding mushrooms.
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce before serving.
To make the soup thicker, mash some of the potatoes before adding the cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much after refrigeration.

How to Serve

A white bowl filled with creamy soup showcasing thick, round slices of potatoes layered evenly across the top, covered by a smooth, light yellow cheese sauce. Small pieces of crispy bacon are scattered over the potatoes, adding a reddish-brown contrast, and finely chopped green herbs are sprinkled on top, giving a touch of freshness. The soup base appears rich and creamy with a slightly glossy texture, filling the bowl almost to the brim. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Yes, frozen diced potatoes can be used. Reduce the cooking time slightly and check until the potatoes are tender, as frozen potatoes cook faster.

Is it possible to make this soup without a crock pot?

Absolutely. You can prepare this soup on the stovetop by simmering the potatoes and broth until tender, then adding the remaining ingredients and finishing with cream.