This Crock Pot Crack Potato Soup is creamy, cheesy, and packed with bacon — seriously, it’s comfort in a bowl.
You just toss everything in the slow cooker, let it do its thing, and end up with a cozy meal that tastes like something you’d get at a diner. It’s one of those soups that disappears fast and makes your house smell amazing.
I’ve made this for game days, cold nights, and even lazy Sundays. It’s always a hit.
Why I Love This Recipe
This soup just hits all the right notes — creamy, cheesy, and full of bacon. It’s one of those “dump and go” slow cooker recipes that makes life easier and dinner better. Here’s why I’m obsessed:
- All-day slow cooker magic – No babysitting the pot
- Loaded with flavor – Bacon, ranch, cheese, potatoes. What more could you want?
- Perfect for leftovers – Tastes even better the next day
- Minimal prep – Just a few minutes in the morning, then done
What You’ll Need
- 1 (30 oz) bag of frozen shredded hash browns
- 1 (8 oz) block cream cheese, cubed
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (1 oz) packet ranch seasoning mix
- 2 cups shredded sharp cheddar cheese
- 3 cups chicken broth
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 cup chopped green onions (for garnish)
Pro Tips
- Don’t skip the cream cheese – It melts in for that smooth, velvety texture
- Use pre-cooked bacon to save time (microwave or oven-bake for extra crisp)
- Low and slow is best – Don’t rush this on high if you want the best texture
- Garnish just before serving so toppings stay crisp and fresh
- Taste before salting – Ranch mix and bacon already add a lot of salt
Tools You’ll Need
- 6-8 qt slow cooker
- Mixing spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board (for cream cheese and green onions)
- Ladle for serving
- Small bowls for toppings
Substitutions and Variations
- Use diced hash browns instead of shredded for a chunkier soup
- Swap in turkey bacon or veggie bacon for a lighter version
- Try Monterey Jack or pepper jack cheese for a different flavor
- Use Greek yogurt instead of sour cream for a tangy twist
- Add some hot sauce or cayenne if you like a little heat
Make Ahead Tips
- Prep all ingredients the night before: measure out cheese, chop bacon, cube cream cheese
- Store everything in the fridge in containers, then just dump and go in the morning
- Soup can be made a day ahead and reheated gently on the stove or slow cooker
How to Make Crock Pot Crack Potato Soup
Step 1: Add Frozen Hash Browns and Cream Cheese
Dump 1 (30 oz) bag of frozen shredded hash browns into the slow cooker. Add 1 (8 oz) block of cream cheese, cubed.
Step 2: Add Soup, Seasoning, and Broth
Add 1 (10.5 oz) can of condensed cream of chicken soup, 1 (1 oz) packet ranch seasoning mix, and 3 cups chicken broth.
Step 3: Add Shredded Cheese and Spices
Sprinkle in 2 cups shredded sharp cheddar cheese, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
Step 4: Cover and Cook
Put the lid on and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir occasionally if you’re nearby.
Step 5: Add Bacon and Sour Cream
Once the soup is hot and creamy, stir in 1 cup cooked crumbled bacon and 1/2 cup sour cream.
Step 6: Garnish and Serve
Ladle soup into bowls and top with extra shredded cheese, green onions, and more bacon if you want.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or microwave in 30-second bursts, stirring in between
- Add a splash of broth or milk to loosen it up when reheating
Servings and Cook Time
- Servings: 6 large bowls
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Macros Information (Per Serving – Approximate)
- Calories: 460
- Protein: 18g
- Fat: 32g
- Carbs: 24g
- Fiber: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
The starch from the shredded hash browns naturally thickens the soup as it cooks low and slow. Cream cheese and cheddar bring in fat, which coats the potato starches and creates that velvety mouthfeel. The ranch seasoning adds umami and a tangy kick that balances out the richness of the soup and bacon.
Common Mistakes
- Using room temp cream cheese – It should be cold and cubed for even melting
- Adding sour cream too early – Wait until the end or it might curdle
- Not stirring halfway – If you’re home, give it a stir to help everything melt evenly
- Using too much salt – The ranch, bacon, and cheese are already salty
What to Serve With
- Warm crusty bread or garlic toast
- Simple side salad with ranch or vinaigrette
- Roasted broccoli or green beans
- Grilled cheese for the ultimate comfort meal
FAQ
Can I freeze this soup?
Yes, but the texture might change slightly due to the dairy. Freeze in airtight containers and reheat slowly.
Can I use fresh potatoes?
You can! Peel and shred about 4-5 medium russet potatoes. Soak and drain to remove excess starch before adding.
Is it spicy?
Not at all. But you can spice it up with jalapeños, hot sauce, or pepper jack cheese.
Can I double the recipe?
Yes, as long as your slow cooker can hold it. Cooking time may increase slightly.