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Crock Pot Crack Potato Soup

Crock Pot crack potato soup made in a slow cooker until the russet potatoes turn very tender, then mashed for a thick, creamy texture. Finished with melted cream cheese, sour cream, and cheddar for a rich ranch-style flavor topped with bacon and green onions.
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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
  

russet potatoes
  • 3 lb russet potatoes peeled and cubed
chicken broth
  • 4 cup chicken broth
ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
cream cheese
  • 8 oz cream cheese cubed
sour cream
  • 1 cup sour cream
shredded cheddar cheese
  • 2 cup shredded cheddar cheese
bacon
  • 8 strips bacon cooked and crumbled
green onions
  • 3 green onions sliced
garlic powder
  • 0.5 tsp garlic powder
black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 crock pot

Method
 

Slow cooker base
  1. Place the cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper into the crock pot and stir to combine. Make sure the potatoes are evenly coated with the seasoning mixture.
  2. Cook on Low for 6-7 hours until the potatoes are very tender, or cook on High for 3-4 hours. You should be able to press a potato cube easily with a spoon.
Mash and finish creamy
  1. Mash the potatoes with a potato masher to your desired consistency. Leave some chunks if you want a thicker, rustic texture.
  2. Stir in the cubed cream cheese until fully melted and incorporated. The soup should look smooth and creamy.
  3. Stir in the sour cream and shredded cheddar cheese until smooth. Keep stirring until no cheese streaks remain.
  4. Fold in most of the crumbled bacon, reserving some for topping. The bacon should be distributed throughout the soup.
Serve
  1. Serve the soup topped with extra cheddar, the remaining crumbled bacon, and sliced green onions. Add the toppings right before eating for the best fresh bite.

Notes

Pro tip: for the creamiest texture, mash a little more once the potatoes are fully tender so the soup thickens naturally without extra thickener. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (texture may be slightly softer after thawing). For a dietary swap, use reduced-fat cream cheese and reduced-fat cheddar to lower calories while keeping the ranch-bacon flavor.