Name: Crock Pot Crack Potato Soup
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 6 cups diced potatoes (peeled) (about 2–3 medium-large potatoes, or 1.5–2 lb total); 1 cup shredded cheddar cheese (sharp gives more flavor); 1/2 cup cooked and crumbled bacon (reserve a little for garnish); 1 packet ranch seasoning mix; 4 cups chicken or vegetable broth; 1 cup heavy cream (or half-and-half for a lighter finish); Salt and pepper (to taste); Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

I grew up watching a pot of soup bubble quietly on weekends, and this Crock Pot Crack Potato Soup takes me right back — creamy, salty, and comfort-food simple. It’s a slow-cooker riff on loaded baked potatoes: ranch seasoning, cheddar, and bacon come together over hours so the flavors marry and you can walk away. Make it for a chilly weeknight, a casual potluck, or any time you want spoonable comfort with almost no hands-on work. If you like hearty slow-cooker bowls, you might also enjoy this creamy Crock Pot chicken gnocchi soup for another lazy-night winner.

Why you’ll love this dish

This soup is the ultimate balance of cozy and effortless. You get the indulgent mouthfeel of a cream-based potato soup without standing over a stove stirring for an hour. The ranch packet gives an instant flavor boost so you don’t need a long ingredient list or complicated technique. It’s also forgiving — perfect if you’re feeding picky eaters, bringing a dish to a gathering, or cooking while juggling the rest of life.

“I made this on a busy Sunday and came home to the best-smelling house. It tasted like a loaded baked potato in a bowl — everyone went back for seconds.” — a friend who’s picky about soup

Step-by-step overview

Peel and dice potatoes into even pieces so they cook evenly.
Layer potatoes, ranch seasoning, cheese, and crumbled bacon in the crock pot.
Add broth to cover, then slow-cook until potatoes are tender.
Stir in cream, season to taste, and finish with garnish.
This recipe is mostly hands-off: 7–8 hours on low or about 4 hours on high. If you prefer a smoother texture, an immersion blender finishes it perfectly.

What you’ll need

6 cups diced potatoes (peeled) — about 2–3 medium-large potatoes, or 1.5–2 lb total
1 cup shredded cheddar cheese (sharp gives more flavor)
1/2 cup cooked and crumbled bacon (reserve a little for garnish)
1 packet ranch seasoning mix
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half for a lighter finish)
Salt and pepper to taste
Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Substitutions/notes: Use Yukon Gold for a naturally creamier texture or russets for a fluffier melt-in-mouth result. For a vegetarian version, swap vegetable broth and skip bacon, or substitute smoked tempeh. If you want a lower-fat option, use half-and-half or a mixture of milk and a little cornstarch to thicken. Also see this crockpot hamburger potato casserole for another potato-forward slow-cooker meal idea.

How to prepare it

Peel and dice the potatoes into even 1-inch pieces so they cook uniformly.
Put the diced potatoes in the bottom of the crock pot in an even layer.
Sprinkle the ranch seasoning evenly over the potatoes.
Scatter shredded cheddar and crumbled bacon on top. Reserve a tablespoon or two of bacon and cheese for garnish.
Pour the broth over everything so the ingredients are mostly covered. Add a touch more broth if needed — you can always reduce later.
Cook on low for 7–8 hours or on high for 4 hours, until the potatoes are fork-tender.
Stir in the heavy cream and taste. Season with salt and pepper. If you want a smoother soup, pulse with an immersion blender until you reach your preferred consistency.
Ladle into bowls and finish with extra cheese, bacon bits, and chopped green onions or chives.

Keep steps short and steady: don’t add the cream too early (it can break if boiled), and add extra cheese at the end to avoid graininess.

Best ways to enjoy it

Serve this soup in deep bowls with a sprinkle of sharp cheddar and the reserved bacon on top for contrast. Pair with:

A crisp green salad and crusty bread for dunking.
Warm dinner rolls or garlic bread for a weekend family meal.
A light white wine (Pinot Grigio) or a malty amber beer if you want a drink pairing.
For a full “loaded baked potato” experience, offer toppings at the table: sour cream, extra scallions, and chopped crispy bacon. If you enjoy hearty slow-cooker dinners, you may also like these loaded steak-and-potato flavors in this Crockpot loaded steak and potato bake.

Storage and reheating tips

Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
Freezer: Freeze in airtight containers for up to 2 months. Keep in mind cream can change texture after freezing; stir well when reheating.
Reheating: Thaw overnight if frozen. Reheat gently on the stove over medium-low heat, stirring often. If the soup is too thick, add a splash of broth or milk to loosen it. Avoid boiling once the cream is added to prevent separation.
Food safety: Don’t leave soup at room temperature for more than 2 hours. Reheat leftovers to 165°F (74°C) before serving.

Helpful cooking tips

Cut potatoes uniformly so pieces finish at the same time.
Reserve some cheese and bacon for topping; late-added cheese melts better and tastes fresher.
If the soup is too thin after cooking, mash a few potato pieces in the pot or thicken with a 1–2 Tbsp cornstarch slurry. If too thick, thin with extra broth.
To keep dairy from separating, add cream at the end and warm it gently.
Use turkey bacon or crisp, pre-cooked bacon depending on how much smoky flavor you want.
For a gluten-free version, check the ranch seasoning packet for hidden additives — many brands are naturally gluten-free, but always read labels.

Creative twists

Vegetarian: Swap vegetable broth and use smoked paprika for that bacon-like depth. Add roasted mushrooms for umami.
Cheesy loaded: Stir in cream cheese along with the cream for a silkier, richer soup.
Southwest twist: Add a can of drained corn and a teaspoon of chili powder; top with cilantro and jalapeño.
Ham-and-cheddar: Replace bacon with diced ham and add a tablespoon of Dijon mustard for a tangy lift.
Dairy-free: Use full-flavor unsweetened oat cream or a thick coconut milk and a little extra potato starch to thicken.
Stovetop shortcut: Cook diced potatoes in a large pot with broth until tender, then follow remaining steps for a faster version.

Common questions

Q: How long does this take to prep and cook?
A: Active prep is about 15–20 minutes (peeling and dicing potatoes, crumbling bacon). Cook time is 7–8 hours on low or 4 hours on high.

Q: Can I use frozen diced potatoes?
A: Yes. Reduce the cook time slightly and check for tenderness earlier. Frozen potatoes may release more water, so reduce additional broth slightly and adjust thickness at the end.

Q: Will the cream break if I cook it a long time?
A: To avoid curdling, add the heavy cream at the end of cooking and heat gently. If you must add during cooking, use half-and-half and avoid boiling.

Q: Can I make this ahead for a party?
A: Absolutely. Make it up to 2 days ahead and reheat slowly. Store toppings separately and add right before serving for best texture.

Q: How do I make the soup thicker or thinner?
A: For thicker soup, mash some potatoes in the crock pot or add a cornstarch slurry. For thinner, stir in extra warm broth until you reach the desired consistency.

Conclusion

If you want a fuss-free, crowd-pleasing dinner that tastes like a loaded baked potato in spoonable form, this slow-cooker recipe delivers. For another take and slightly different ingredient proportions, check this version from Crock Pot Crack Potato Soup | The Recipe Critic. Or compare techniques and serving ideas with the Slow Cooker Crack Potato Soup – Plain Chicken post to fine-tune the texture and toppings you prefer.