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Crock Pot Crack Potato Soup

Crock Pot crack potato soup is an ultra-creamy, ranch-flavored slow-cooker soup with tender mashed russet potatoes, melty cream cheese, and shredded cheddar. Finish with bacon and green onions for a rich, cheesy bowl that tastes like loaded crack potatoes.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato base
  • 3 lb russet potatoes Peel and cube.
  • 4 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Creamy cheese layer
  • 8 oz cream cheese Cube so it melts smoothly.
  • 1 cup sour cream
  • 2 cup shredded cheddar cheese
Toppings and finishing
  • 8 strips bacon Cooked and crumbled.
  • 3 green onions Sliced; plus more for topping.
  • 0.5 cup shredded cheddar cheese Extra cheddar for topping.

Equipment

  • 1 cast iron skillet

Method
 

Assemble in the slow cooker
  1. Add the cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper to the Crock-Pot, then stir to combine and evenly coat the potatoes.
  2. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the potatoes are very tender when pierced with a fork (visual cue: they should break apart easily).
Mash and melt the cheeses
  1. Mash the potatoes with a potato masher to your desired consistency, leaving some chunks if you want extra texture (visual cue: thick, creamy body forming).
  2. Stir in the cubed cream cheese and mix until fully melted and incorporated, smoothing out any remaining lumps (visual cue: glossy, creamy surface).
  3. Stir in the sour cream and shredded cheddar cheese until smooth and fully melted (visual cue: thick cheese sauce consistency).
Finish and serve
  1. Fold in most of the crumbled bacon, reserving a little for the top (visual cue: bacon distributed throughout the soup).
  2. Serve hot, topped with extra cheddar, the remaining bacon, and sliced green onions (visual cue: bright green onion rings and melted-looking cheddar on top).

Notes

For the creamiest texture, cube the cream cheese before adding so it melts evenly. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens. Freezing is not recommended because sour cream can separate when thawed. To make it lighter, use reduced-fat cream cheese and sour cream while keeping the same amounts of cheddar for melt and flavor.