Q1: Can I make Crock Pot Crack Potato Soup without bacon?

Yes, you can leave out the bacon or replace it with turkey bacon or a plant-based alternative. For a smoky flavor without meat, add a pinch of smoked paprika.

Q2: Can I use frozen diced potatoes instead of fresh?

Absolutely. Frozen diced hash browns are a great time-saving substitute. Just add them directly to the crock pot—no need to thaw.

Q3: How can I make this soup lighter?

To lighten the soup, use half-and-half or milk instead of heavy cream, reduce the amount of cheese, and opt for low-sodium broth.

Q4: How do I know when the potatoes are done cooking?

The potatoes are ready when they are fork-tender—meaning a fork should slide through easily. If you prefer a smoother texture, blend the soup slightly.

Crock Pot Crack Potato Soup

Name: Crock Pot Crack Potato Soup
Prep time: 15 min
Cook time: PT-485190H54M14S
Total time: 8 h 15 min
Cuisine: American
Ingredients: 6 cups diced potatoes (peeled); 1 cup shredded cheddar cheese; 1/2 cup cooked and crumbled bacon; 1 packet ranch seasoning mix; 4 cups chicken or vegetable broth; 1 cup heavy cream (or half-and-half); Salt and pepper to taste; Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Description

This easy Crock Pot Crack Potato Soup is a creamy, cheesy, and comforting slow-cooker meal perfect for beginner cooks looking for quick and hearty dinners.

Ingredients

Scale

6 cups diced potatoes (peeled)
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 packet ranch seasoning mix
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half)
Salt and pepper to taste
Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

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Instructions

Peel and dice the potatoes into evenly sized chunks for even cooking.
Layer the diced potatoes in the bottom of the crock pot. Sprinkle ranch seasoning over the top, then add shredded cheddar cheese and crumbled bacon.
Pour the broth over the ingredients, ensuring everything is submerged.
Cover and cook on low for 7–8 hours or high for 4 hours until the potatoes are tender.
Stir in the heavy cream or half-and-half. Add salt and pepper to taste. For a smoother soup, use an immersion blender directly in the pot.
Serve hot with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

For a vegetarian version, skip the bacon and use vegetable broth.
Frozen diced potatoes can be used in place of fresh.
Blend the soup for a smoother consistency if preferred.
Store leftovers in the fridge for up to 4 days, or freeze without cream for up to 3 months.
Reheat gently with extra broth or cream if the soup thickens.

Prep Time: 15 minutes
Cook Time: 7–8 hours (low) or 4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 850mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 12g
Cholesterol: 60mg