Crock Pot Crack Potato Soup is pure comfort chaos in a bowl 🥔🧀🥓
Rich, cheesy, slow-cooked, and wildly addictive. Let’s go.
Crock Pot Crack Potato Soup (serves 6–8)
Ingredients
- 6 cups potatoes, peeled & diced (russet or Yukon gold)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, cubed
- 1½ cups shredded cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp ranch seasoning mix
- 1½ cups cooked bacon, crumbled
- 1 cup heavy cream (or milk)
- Optional thickener: 2 tbsp cornstarch + 2 tbsp water
Instructions
- Load the crock pot
Add potatoes, onion, garlic, broth, cream of chicken soup, salt, pepper, paprika, and ranch seasoning. Stir. - Cook
Cover and cook- LOW: 6–7 hours
- HIGH: 3–4 hours
until potatoes are very tender.
- Make it creamy
Add cream cheese cubes. Stir, cover, and cook 20–30 minutes until melted. - Blend (optional)
Use an immersion blender for partially smooth soup, or mash some potatoes for texture. - Finish
Stir in cheddar cheese, bacon, and heavy cream.
Add cornstarch slurry if you want it thicker. Cook 10–15 more minutes. - Serve
Top with extra bacon, cheddar, green onions, or a dollop of sour cream.
Tips & swaps
- Extra “crack” flavor: add more ranch or a splash of Worcestershire
- Lighter version: swap cream for half-and-half, use reduced-fat cream cheese
- Loaded vibe: add corn, jalapeños, or diced ham
- Low-carb-ish: replace half the potatoes with cauliflower
This is dangerously good with crusty bread—or honestly, straight from the bowl.
Want a dump-and-go version, keto twist, or no canned soup version next? 😏