Hearty Crock Pot Crack Potato Soup: Simple & Flavorful (Print Version)
Whip up this easy Crock Pot Crack Potato Soup! Creamy, cheesy, and packed with flavor, it's a comforting meal perfect for any night.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy
# Ingredients:
→ Base Ingredients
01 -
2 lbs Yukon Gold potatoes, peeled and diced (about 6-7 medium)
02 -
4 cups chicken broth
03 -
1 small yellow onion, finely chopped
04 -
4 cloves garlic, minced
05 -
8 oz cream cheese, softened
→ Flavor Boosters
06 -
8 slices bacon, cooked crispy and crumbled
07 -
1 (1 oz) packet ranch seasoning mix
→ Creamy Elements
08 -
1/2 cup heavy cream
→ Finishing Touches
09 -
1.5 cups shredded sharp cheddar cheese, divided
10 -
2 green onions, sliced
# Instructions:
01 -
First things first, get those potatoes ready. Peel and dice your Yukon Golds into roughly 1-inch cubes. You want them pretty uniform so they cook evenly in the crock pot. Then, finely chop your onion and mince that garlic. This is where I sometimes get a little teary-eyed from the onion, but it's all part of the process, right? Don't forget to set them aside; we'll sauté them soon.
02 -
In a skillet over medium heat, cook your bacon until it's wonderfully crispy. This step fills the kitchen with the most amazing smell, honestly. Once it's done, remove the bacon and crumble it, setting it aside for later. Leave about a tablespoon or two of that delicious bacon grease in the skillet; we're going to use it to boost our flavor profile. Don't pour it all out, that's an oops moment you want to avoid!
03 -
Using that reserved bacon fat, add your chopped onion and sauté until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until it's fragrant. Oh, that smell! This step builds such a strong foundation for our Crock Pot Crack Potato Soup. It’s where the magic starts to happen.
04 -
Carefully transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes and pour in the chicken broth. Sprinkle in the ranch seasoning mix. Give it a good stir to make sure everything is combined. This is where I always double-check I haven't forgotten anything, because forgetting the ranch would be a tragedy for this Crock Pot Crack Potato Soup.
05 -
Cover your slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the potatoes are fork-tender. They should practically fall apart when you poke them. Honestly, the smell wafting through the house during this time is almost as good as eating the soup itself. Your kitchen will smell incredible!
06 -
Once the potatoes are tender, mash them right in the crock pot using a potato masher or an immersion blender. Stir in the cream cheese and heavy cream until everything is smooth and creamy. Add most of the shredded cheddar cheese, stirring until it's melted and incorporated. Serve hot, garnished with the crumbled bacon, remaining cheddar, and green onions. It should look rich and inviting, tasting even better than it smells!
# Notes:
01 -
Personal cooking tip I've learned through experience: Don't over-mash the potatoes if you like a little texture; I sometimes leave a few small chunks.
02 -
Storage advice that actually works from my kitchen trials: This soup stores well in the fridge for 3-4 days; freeze it, but expect a slightly different texture.
03 -
Substitution I've tried that worked surprisingly well: Vegetable broth works great if you're making it vegetarian, just skip the bacon too!
04 -
Serving suggestion that makes this dish extra special: Serve with a warm, crusty baguette for dipping and soaking up all the creamy goodness.
# Tools You'll Need:
01 -
Slow cooker (Crock Pot)
02 -
large skillet
03 -
potato masher or immersion blender
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g