Why Make This Recipe
Crock Pot Crack Potato Soup is the ultimate comfort food for chilly nights or whenever you’re craving something warm and filling. This soup combines the wonderful flavors of bacon, cheese, and creamy potatoes, making it a hit for family dinners. It’s easy to prepare, and since it cooks in a slow cooker, you can set it and forget it while you go about your day!
How to Make Crock Pot Crack Potato Soup
Ingredients:
- 1¼ cups bacon, cooked and chopped (reserve ¼ cup for topping)
- 1 (32-oz) bag frozen diced potatoes
- 4 cups chicken broth
- 1 (10.5-oz) can cream of chicken soup
- 8 oz cream cheese, softened and cubed
- 1 (1-oz) packet ranch dressing mix
- ½ tsp black pepper
- ½ tsp onion powder
- 2 cups sharp cheddar cheese, shredded (plus extra for serving)
- 1 cup half-and-half
- Green onions, chopped (for garnish)
Directions:
- Cook the bacon until crispy, then chop it and set aside ¼ cup for garnish.
- In the crock pot, add the frozen potatoes, chicken broth, cream of chicken soup, ranch dressing mix, black pepper, and onion powder. Stir well to combine.
- Add the softened and cubed cream cheese along with the remaining bacon to the crock pot.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are tender.
- During the last 30 minutes of cooking, stir in the cheddar cheese and half-and-half.
- Serve topped with the reserved bacon, extra cheese, and chopped green onions.
How to Serve Crock Pot Crack Potato Soup
Serve this delicious soup hot in bowls. You can add extra cheddar cheese and sprinkle some chopped green onions on top for added flavor. It pairs well with crusty bread or a side salad for a complete meal.
How to Store Crock Pot Crack Potato Soup
To store leftovers, place the cooled soup in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. You can also freeze the soup for up to 3 months. Just thaw it overnight in the fridge before reheating.
Tips to Make Crock Pot Crack Potato Soup
- If you want a thicker soup, you can mash some of the potatoes with a masher or blend a portion of the soup in a blender and then mix it back.
- For an extra kick, consider adding some chopped jalapeños or hot sauce.
- Make sure to use softened cream cheese for easier blending into the soup.
Variation
You can easily customize this soup by adding different vegetables like corn or peas. For a lighter version, substitute the half-and-half with milk or use turkey bacon instead of pork bacon.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh diced potatoes; just ensure they are cut into small pieces for even cooking.
Is it possible to make this soup vegetarian?
Yes! Use vegetable broth, omit the bacon, and replace cream of chicken soup with a vegetarian alternative.
Can I prepare this soup in advance?
Absolutely! You can prepare all the ingredients in the crock pot the night before and cook it the next day. Just keep the crock pot in the fridge until you’re ready to cook.
Crock Pot Crack Potato Soup
Ingredients
For the soup
- 1 1/4 cups bacon, cooked and chopped (reserve 1/4 cup for topping) Crispy bacon adds flavor and texture.
- 1 32-oz bag frozen diced potatoes Using frozen potatoes saves time.
- 4 cups chicken broth You can substitute with vegetable broth for a vegetarian option.
- 1 10.5-oz can cream of chicken soup Can be replaced with a vegetarian alternative.
- 8 oz cream cheese, softened and cubed Make sure it’s softened for easier incorporation.
- 1 packet ranch dressing mix
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 2 cups sharp cheddar cheese, shredded Plus extra for serving.
- 1 cup half-and-half Can be substituted with milk for a lighter version.
- 1 bunch green onions, chopped For garnish.
Instructions
Preparation
- Cook the bacon until crispy, then chop it and set aside 1/4 cup for garnish.
- In the crock pot, add the frozen potatoes, chicken broth, cream of chicken soup, ranch dressing mix, black pepper, and onion powder. Stir well to combine.
- Add the softened and cubed cream cheese along with the remaining bacon to the crock pot.
Cooking
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are tender.
- During the last 30 minutes of cooking, stir in the cheddar cheese and half-and-half.
- Serve topped with the reserved bacon, extra cheese, and chopped green onions.
Notes
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