Get ready to meet the soup that lives up to its name—this Crock Pot Crack Potato Soup is so unbelievably delicious, it’s downright addictive! This is the ultimate in rich, creamy, and hearty comfort food, a Loaded Crockpot Potato Soup that tastes like a loaded baked potato in a bowl. This Easy Crockpot Potato Soup is packed with tender potatoes, crispy bacon, and gooey cheddar cheese, all brought together with the zesty, savory flavor of ranch seasoning. It’s a true set-it-and-forget-it meal that is guaranteed to become a family favorite.
Why This is the Best Crockpot Potato Soup
This Crockpot Loaded Potato Soup is a game-changer for so many reasons.
- Incredibly Easy: This is a true “dump and go” recipe. You simply layer the ingredients in your slow cooker and let it do all the work.
- Loaded with Flavor: The combination of bacon, cheddar, and ranch seasoning creates a savory, tangy, and absolutely irresistible flavor profile.
- Luxuriously Creamy: Heavy cream added at the end makes this Creamy Crock Pot Potato Soup wonderfully rich and velvety.
- A Hearty One-Pot Meal: This is a complete and satisfying meal that will warm you up from the inside out, making it one of the best Crockpot Soup Recipes.
Your Simple Ingredient Checklist
This Crock Pot Potato Soup With Bacon uses simple, comforting ingredients for its signature flavor.
The Ingredient Lineup:
- 6 cups of potatoes, peeled and diced (Russets are great for this)
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon, plus more for garnish
- 1 packet (1 ounce) of dry 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 shredded cheese, more bacon bits, and chopped green onions or chives.
Step-by-Step Slow Cooker Instructions
Get ready for the easiest, most delicious potato soup ever.
Part 1: Layer the Crockpot and Cook
- Layer the Ingredients: Place the diced potatoes in the bottom of your slow cooker. Sprinkle the ranch seasoning packet evenly over the potatoes. Top with the 1 cup of shredded cheddar cheese and the ½ cup of crumbled bacon.
- Add the Broth: Pour the chicken or vegetable broth over all the ingredients in the pot.
- Slow Cook: Cover the crockpot and cook on LOW for 7-8 hours or on HIGH for 4 hours, until the potatoes are completely tender and can be easily pierced with a fork.
Part 2: Make it Creamy and Serve
- Add the Cream: Stir in the heavy cream and season with salt and pepper to your taste.
- Mash for Texture (Optional): For a thicker, creamier consistency, you can use a potato masher or an immersion blender to gently blend about half of the soup directly in the pot, leaving some potato chunks for texture.
- Serve Hot: Ladle the hot soup into bowls. Garnish generously with your favorite loaded potato toppings like extra cheese, more bacon, and a sprinkle of fresh green onions.
Frequently Asked Questions (FAQ)
1. What are the best potatoes to use for this Cheesy Crockpot Potato Soup? For the best Cheesy Crockpot Potato Soup, starchy potatoes like Russets are the top choice. Their high starch content helps to naturally thicken the soup and they become wonderfully fluffy and creamy when cooked. Yukon Gold potatoes are another great option.
2. Can I make this a Loaded Crockpot Potato Soup with ham instead of bacon? Absolutely! This is a fantastic recipe for using leftover ham. Simply substitute the cooked, crumbled bacon with an equal amount of diced, cooked ham. Add it at the beginning with the potatoes to let it flavor the soup as it cooks.
3. How do I make the soup thicker? The potatoes will naturally thicken this soup, especially if you mash some of them at the end. If you want it even thicker, you can make a simple cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this into the soup during the last 30 minutes of cooking on HIGH.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it back down to your desired consistency.
Crock Pot Crack Potato Soup
Equipment
- Slow cooker
- potato masher or immersion blender optional, for thickening
- Ladle
- Mixing spoon
Ingredients
- 6 cups potatoes, peeled and diced (Russets recommended)
- 1 cup shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon (plus extra for garnish)
- 1 packet (1 oz) dry ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- salt and pepper, to taste
- extra shredded cheese, for garnish
- additional bacon bits, for garnish
- chopped green onions or chives, for garnish
Instructions
- Place diced potatoes in the bottom of the slow cooker. Sprinkle ranch seasoning evenly over the potatoes. Top with cheddar cheese and crumbled bacon.
- Pour chicken or vegetable broth over all the ingredients in the pot.
- Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until potatoes are tender.
- Stir in the heavy cream. Season with salt and pepper to taste.
- (Optional) Mash some potatoes or use an immersion blender to blend half the soup for a thicker texture.
- Ladle soup into bowls and garnish with extra cheese, bacon, and green onions. Serve hot.