1 Comment
This post may contain affiliate links. Please read our disclosure policy.
This easy and addicting Crockpot Crack Potato Soup is loaded with creamy Yukon gold potatoes, ranch mix, crispy bacon, sharp cheddar, and rich cream. A comforting, flavor-packed soup that’s as effortless as it is delicious! If you love crack chicken, then you will enjoy this too.
Table of Contents
This potato soup is easily one of my favorite recipes of the year! Aside from the ranch packet, it’s completely made from scratch. So why call it “crack” potato soup? Because the combination of cheese, bacon, and cream is just that irresistible—just like my Crockpot Crack Chicken recipe! One bite, and you’ll see why it’s so addictive.
Here are the main ingredients needed to make this to die for soup! The full recipe with ingredient amounts in the recipe card below the images.
- Yukon Gold Potatoes – They’re naturally buttery and creamy, so they make the soup extra rich without needing a ton of extra fat.
- Leeks – A little sweeter and milder than onions, they add great flavor without being too strong. This is my secret ingredient for flavorful soups.
- Ranch Seasoning – Packs in tons of flavor with just one packet—herby, savory, and a little tangy. You can use 2 tablespoons of homemade ranch seasoning if you have that on hand.
- Bacon – Adds smoky, crispy goodness that takes the soup to the next level.
- Heavy Cream – Makes this soup extra smooth and creamy.
- Sharp Cheddar Cheese – Melts right in for that perfect cheesy, slightly tangy finish.
Variations
This soup is wonderful as is, but here are my recommended substitutions.
- Cream cheese can be used instead of heavy cream, go ahead and add at the beginning of the cooking time.
- Russet potatoes work wonderfully in this recipe as well.
- One bag of hashbrown cubed potatoes can be used instead of fresh potatoes, though the texture will be grainy compared to fresh.
- Use 2 cups of ham instead of bacon.
- Can’t find leeks? Use white or yellow onion.
- Extra veggies can be added, try adding diced carrots and celery!
How to make Crack Potato Soup
Step One: Add the cubed and peeled potatoes, bacon, ranch and leeks to the slow cooker. Cook on LOW for 7-8 hours.
Step Two: When done cooking, mash the potatoes lightly with a potato masher.
Step Three: Pour in the heavy cream and add the cheese, stir slowly until incorporated.
Step Four: Serve and enjoy!
My Serving Suggestions
If you want to make this soup into a full meal, here are my top serving ideas.
- For toppings, we love sharp cheddar cheese, green onion and bacon. Of course you can serve with saltine crackers and a dash of hot sauce.
- Serve with dinner rolls or you can serve in a hollowed out bread bowl.
- This soup is great for serving buffet style at a party, lay out the toppings for your guests to serve themselves.
Recipe FAQs
Yes, if you can find gluten free ranch seasoning and your chicken broth is gluten free, this recipe is gluten free.
Store the leftover soup in the fridge for up to four days. I do not recommend freezing this soup, as potatoes tend to change texture when thawed.
More Crockpot Potato Soup Recipes
- If you’re looking for a lighter, more delicate take on potato soup, Crockpot Potato Leek Soup is a great choice, with sweet, mild leeks adding a delicious depth of flavor.
- All the flavors of a fully loaded baked potato come together in Crockpot Baked Potato Soup, packed with cheese, bacon, and creamy goodness.
- Hearty and protein-packed, Steak and Potato Soup pairs tender steak with rich, flavorful broth and soft potatoes.
- Perfect for using up leftover ham, Slow Cooker Ham and Potato Soup is a comforting, savory classic.
- Known for its thick, creamy texture and bold cheddar flavor, Potato Cheese Soup is a fan favorite—this homemade version is just as rich and satisfying!
Crack Potato Soup Recipe
Equipment
- Potato Masher
Ingredients
- 3 lbs gold potatoes, peeled and diced 1/2 inch thick , (About 7 cups)
- 8 oz. bacon, cooked, drained and chopped finely
- 1 leek , diced (about 1 cup diced)
- 1 oz. Ranch seasoning packet
- 3 cups chicken broth
WAIT TO ADD:
- 1 cup heavy cream
- 8 oz. sharp cheddar cheese, finely shredded from a block (not pre-shredded)
- salt and pepper to taste
For Serving:
- sliced green onion
Instructions
- Add the potatoes, cooked bacon, leeks, and ranch seasoning mix to the slow cooker.
- Pour over the chicken broth. Stir.
- Place the lid on the slow cooker. Cook on LOW for 7-8 hours.
- When the cooking time is up, take the potato masher and lightly mash the potatoes up into the broth (leaving about half of the potatoes whole).
- Pour in the heavy cream and stir in the finely shredded cheese slowly while stirring. Add salt an pepper to taste.
How to Video
Sarah’s Notes
- This recipe can be gluten free if you use a gluten free ranch seasoning mix, and gluten free broth.
- Store the leftover soup in the fridge for up to four days. I do not recommend freezing this soup for potatoes tend to change texture when thawed.
- Cream cheese can be used instead of heavy cream, go ahead and add at the beginning of the cooking time.
- Russet potatoes work wonderful in this recipe as well.
- One bag of hashbrown cubed potatoes can be used instead of fresh potatoes, though the texture will be grainy compared to fresh.
- Use 2 cups of ham instead of bacon.
- Can’t find leeks? Use white or yellow onion.
- Extra veggies can be added, try adding diced carrots and celery
- For toppings, we love sharp cheddar cheese, green onion and bacon. Of course you can serve with saltine crackers and a dash of hot sauce.
- Serve with dinner rolls or you can serve in a hollowed out bread bowl.
- This soup is great for serving buffet style at a party, lay out the toppings for your guests to serve themselves.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Thank you for this! Leave out the Ranch seasoning, and this is a GREAT basic recipe. So much can be done with it. I’m making it today — I am — without the Ranch and with brussels sprouts. Just remember that if the soup is reheated, reheat it gently and do not bring to a boil because of the heavy cream/cream cheese.