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Crock Pot Crack Potato Soup

Crock Pot crack potato soup is an ultra-rich, cheesy ranch soup made by slow-cooking tender russet potatoes, then stirring in cream cheese, sour cream, and cheddar until smooth. Topped with crispy bacon bits and green onions, it delivers the classic “crack” flavor in an easy hands-off method.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the potatoes
  1. Place the cubed russet potatoes, chicken broth, ranch seasoning mix, garlic powder, and black pepper in the crock pot. Stir to combine so the seasoning coats the potatoes.
  2. Cook on Low for 6-7 hours, until the potatoes are very tender. (Or cook on High for 3-4 hours.)
Make it creamy
  1. Mash the potatoes with a potato masher to your desired consistency. Stop when the soup looks thick but still spoonable.
  2. Stir in the cubed cream cheese until fully melted and incorporated. Scrape the bottom and sides to keep the texture smooth.
  3. Stir in the sour cream and shredded cheddar cheese until smooth. Continue until no cheese streaks remain.
Finish and serve
  1. Fold in most of the crumbled bacon. Save a little for topping so each bowl gets that crunch.
  2. Serve topped with extra cheddar, remaining bacon, and sliced green onions. Add the toppings right before serving for the best look and bite.

Notes

Pro tip: For extra-thick soup, mash more aggressively right after cooking, then simmer on Low uncovered for 10-15 minutes to concentrate the texture. Store leftovers in the fridge in a covered container for up to 4 days; reheat gently on the stove or microwave, stirring often to keep it smooth. Freezing is not recommended because cream cheese and sour cream can become grainy after thawing; for a lighter option, swap sour cream for plain Greek yogurt.