Crock Pot Crack Potato Soup is a rich, creamy, and deeply comforting bowl of warmth that tastes like loaded baked potatoes turned into spoonable comfort. The texture is thick and velvety from tender diced potatoes and heavy cream, studded with melty cheddar and salty crumbled bacon turkey for contrast. It’s special because it’s mostly hands-off: layer ingredients in the slow cooker, set the time, and come back to a hearty dinner. Serve it with crusty bread or a simple green salad for a complete meal, or top with extra cheese and green onions for an extra cozy touch. For a quicker take, see a related baked potato soup method in this guide: baked potato soup using hash browns.
Why You’ll Love This Crock Pot Crack Potato Soup
- Mostly hands-off: layer and let the crock pot do the work while you do other things.
- Big comfort-food flavors: cheddar, bacon turkey, and ranch seasoning create nostalgic, savory notes.
- Thick and creamy texture with tender potato chunks — satisfying and filling.
- Easy to customize with garnishes like extra cheese, bacon turkey bits, or green onions.
- Uses simple pantry ingredients you likely already have.
- Great for feeding a crowd, potlucks, or a cozy family weeknight.
- Flexible broth choice: use chicken or vegetable broth to suit diet preferences.
- Reheats well and makes for excellent leftovers.
What Is Crock Pot Crack Potato Soup?
Crock Pot Crack Potato Soup is a slow-cooked, loaded potato soup made by layering diced potatoes with ranch seasoning, cheddar, and bacon turkey in a crock pot, then simmering in broth until tender. The name “crack” refers to the addictive, rich flavors — sharp cheese and savory bacon with that tangy ranch kick. It tastes creamy and savory, with a velvety mouthfeel from the heavy cream and melted cheddar, while potato pieces keep some bite unless you blend them. The cooking method is slow and forgiving: a low, long simmer in the crock pot makes it ideal for busy days, potlucks, brunches, or cold nights when you want something warm and simple.
Ingredients for Crock Pot Crack Potato Soup
Main Ingredients
- 6 cups diced potatoes (peeled)
- 4 cups chicken or vegetable broth
Flavor & Mix-ins
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon turkey
- 1 packet ranch seasoning mix
Cream & Seasoning
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
To Serve (Optional garnishes)
- Extra cheese
- Bacon turkey bits
- Chopped green onions or chives
Ingredient Notes (Substitutions, Healthy Swaps)
- Potatoes: Use russets for a fluffy texture or Yukon Gold for a creamier, buttery flavor. Keep them diced to even sizes for uniform cooking.
- Broth: Chicken broth gives more savory depth; use vegetable broth to keep the soup vegetarian-friendly (omit bacon turkey or use vegetarian bacon turkey if desired).
- Cheese: Sharp cheddar gives the best flavor contrast. Mild cheddar works if you want a subtler taste. Avoid pre-shredded cheese with additives if you can — fresh shredded melts smoother.
- Bacon turkey:Use fully cooked store-bought bacon turkey bits for convenience. For a vegetarian option, omit bacon and increase smoked paprika (optional) to add a smoky note.
- Heavy cream: Use half-and-half to cut calories slightly, or a mixture of milk and a tablespoon of butter per cup if you need a lighter option (note: cream gives the richest texture).
- Ranch seasoning: If you don’t have a packet, a mix of dried parsley, onion powder, garlic powder, salt, and a pinch of dill can work as an emergency substitute, but this will change the exact flavor.
Step-by-Step Instructions
Step 1 – Prepare the potatoes
Peel and dice the potatoes into even-sized pieces so they cook evenly. Even 1/2- to 3/4-inch cubes work well.
Visual cue: Cubes should look uniform and free of large pieces.
Step 2 – Layer in the crock pot
Place the diced potatoes in the bottom of the crock pot. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheddar and crumbled bacon turkey on top in an even layer.
Step 3 – Add the broth
Pour the 4 cups of chicken or vegetable broth over the layered ingredients so the liquid covers the potatoes and mix-ins.
Step 4 – Cook low and slow
Set the crock pot to low and cook for 7–8 hours, or set to high and cook for 4 hours, until the potatoes are very tender when pierced with a fork.
Pro cue: Potatoes should break apart easily with a fork but not be completely mushy unless you prefer a fully blended soup.
Step 5 – Finish with cream and seasoning
Stir in the 1 cup heavy cream (or half-and-half). Taste and season with salt and pepper. If you want a smoother texture, use an immersion blender to pulse a few times until you reach the desired creaminess.
Step 6 – Serve and garnish
Ladle into bowls and add any optional garnishes like extra cheese, bacon turkey bits, or chopped green onions.
Pro Tips for Success
- Dice potatoes evenly for consistent cooking; uneven sizes cause some pieces to overcook while others remain firm.
- If using the high setting, check doneness at 3.5 hours to avoid overcooking.
- Add cream at the end to prevent curdling or separation during long cooking.
- Use fresh-shredded cheddar for better melt and texture; pre-shredded can stay grainy.
- For a thicker soup, mash a cup of cooked potatoes in the pot before adding cream. For thinner, add a splash more broth.
- Taste before adding salt — ranch seasoning and bacon turkey already add saltiness.
- If you want a chunkier soup, skip the immersion blending; for a smooth finish, blend up to 50–75% of the pot.
Flavor Variations
- Optional: Loaded Baked Potato — Stir in cooked, diced ham or extra bacon turkey and top with sour cream for a fully loaded bowl.
- Optional: Cheesy Herb — Add 1–2 teaspoons dried chives or parsley with the cream for an herb-forward flavor.
- Optional: Spicy Kick — Mix in a pinch of cayenne pepper or a few dashes of hot sauce when you add cream.
- Optional: Smoky — Add 1/2 teaspoon smoked paprika with the ranch seasoning for a deeper smoky profile.
- Optional: Lighter — Replace heavy cream with half-and-half and reduce cheese to 3/4 cup for fewer calories.
- Optional: Vegetarian — Use vegetable broth and omit bacon turkey ; finish with a drizzle of olive oil and extra chives.
Serving Suggestions
- Pair with crusty bread or dinner rolls to soak up every last drop.
- Serve alongside a crisp green salad for balance and freshness.
- Offer a small bowl of garnishes (extra cheese, bacon turkey bits, green onions) so guests can customize.
- For a heartier meal, serve over toasted garlic bread or with a grilled cheese sandwich.
- Make it a brunch option with a side of roasted vegetables or a simple fruit salad.
- Ladle into bread bowls for a fun presentation at parties or casual dinners.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice potatoes and cook bacon the day before. Store separately in airtight containers in the fridge. Assemble and cook the next day.
- Fridge storage: Store cooled soup in airtight containers for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low-medium heat, stirring often. Add a splash of broth or cream while reheating to refresh texture. Microwave in 1-minute bursts, stirring between, until hot.
- Texture change: Potatoes absorb liquid over time, so soup may thicken in the fridge. Thin with broth when reheating if needed.
Storage and Freezing Instructions
- Freezing: Freezing this soup is possible but not ideal because the cream and potatoes can change texture. If you must freeze, cool completely then transfer to freezer-safe containers leaving headspace. Freeze up to 2 months.
- Thawing & reheating: Thaw overnight in the fridge, then reheat on the stovetop over low heat. Stir frequently and add a little broth or cream to help re-emulsify the soup.
- Recommended approach: For best texture, freeze cooked diced potatoes and bacon turkey separately from the creamy soup base, or freeze only the potato-broth-cheese mix without cream and add fresh cream when reheating.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 420 kcal | 14 g | 36 g | 24 g | 3 g | 900 mg
Estimates vary by brands and portions.
FAQ About Crock Pot Crack Potato Soup
Q: My soup is too thick — how do I thin it?
A: Stir in a little hot broth or water, 1/4 cup at a time, until you reach the desired consistency. Reheat gently.
Q: The soup is too watery — what now?
A: Simmer uncovered on high for 10–20 minutes to reduce liquid, or mash some potatoes in the pot to thicken.
Q: How do I know when the potatoes are done?
A: They should be fork-tender and break apart easily but not be completely mushy unless you want a blended soup.
Q: Can I make this without bacon turkey?
A: Yes — omit the bacon turkey and consider adding smoked paprika or a pinch of liquid smoke for depth.
Q: Can I use milk instead of heavy cream?
A: You can use half-and-half or whole milk, but expect a thinner, less rich texture. Add a tablespoon of butter per cup for extra richness if using milk.
Q: Can I use frozen potatoes or hash browns?
A: You can, but frozen potatoes may release more water and change texture. If using hash browns, reduce added broth slightly and check doneness sooner.
TastyInspo Notes
- Finish with a quick grate of fresh cheddar for a bright cheese flavor that melts beautifully on top.
- Serve garnishes on the side so guests can control salt and richness.
- Add a small spoonful of sour cream to each bowl for a tangy creaminess that cuts the richness.
- Use a wide, shallow bowl to help soup cool faster and show off garnishes.
- A small grind of fresh black pepper at the end lifts the flavors noticeably.
Troubleshooting
- Bland flavor: Check salt levels after adding cream; ranch mix and bacon turkey add salt, but you may need a pinch more to taste.
- Curled or greasy cheese: Use fresh-shredded cheese and stir in off heat if separation occurs; blending too vigorously can break emulsions.
- Overcooked, mushy potatoes: Cut potatoes larger next time and shorten cooking time or use the high setting for less time.
- Soup separates after reheating: Reheat gently and whisk in a splash of broth or cream to bring it back together.
- Burnt bottom in slow cooker: Ensure enough broth covers ingredients and stir gently halfway through cooking if your crock pot runs hot.
- Too much salt from bacon turkey /ranch: Use low-sodium broth or reduce added salt; taste before adding extra.
Final Thoughts
This Crock Pot Crack Potato Soup is an easy, comforting dish that delivers creamy, cheesy, bacon turkey -studded satisfaction with minimal hands-on time. It’s flexible, forgiving, and perfect for cold evenings, potlucks, or anytime you want a warm, filling bowl. For another slow-cooker potato soup twist and extra inspiration, check out the Crock Pot Crack Potato Soup on The Recipe Critic: Crock Pot Crack Potato Soup on The Recipe Critic.
Crock Pot Crack Potato Soup
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Use russets for fluffy texture or Yukon Gold for creamier flavor.
- 4 cups chicken or vegetable broth Chicken for savory depth; vegetable for vegetarian option.
Flavor & Mix-ins
- 1 cup shredded cheddar cheese Sharp cheddar for the best flavor; avoid pre-shredded if possible.
- 1/2 cup cooked and crumbled bacon Use fully cooked bacon bits for convenience.
- 1 packet ranch seasoning mix Or substitute with a mix of dried herbs if unavailable.
Cream & Seasoning
- 1 cup heavy cream (or half-and-half) Half-and-half for fewer calories or milk with butter can be used.
- to taste Salt and pepper Taste before adding as ranch seasoning and bacon add saltiness.
To Serve (Optional garnishes)
- to taste Extra cheese
- to taste Bacon bits
- to taste Chopped green onions or chives
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces, around 1/2- to 3/4-inch cubes.
Layering Ingredients
- Place diced potatoes in the bottom of the crock pot. Sprinkle ranch seasoning evenly over the potatoes. Add shredded cheddar and crumbled bacon on top.
Cooking
- Pour chicken or vegetable broth over the layered ingredients until they are covered.
- Set the crock pot to low and cook for 7–8 hours, or on high for 4 hours, until the potatoes are very tender.
Finishing Touch
- Stir in heavy cream (or half-and-half) and season with salt and pepper to taste.
- Blend with an immersion blender for a smoother texture if desired.
Serving
- Ladle soup into bowls and garnish with extra cheese, bacon bits, or green onions if desired.
