On those busy Manhattan evenings, there’s nothing quite like a hearty Crock Pot Crack Potato Soup waiting for us. It’s become a family favorite, making weeknights a little less chaotic and a lot more comforting. The best part? I can set it up in the morning before the school run and let it cook away while I tackle the day. No fuss and super satisfying! If you’re into cozy meals like this, you might also enjoy our crescent roll breakfast recipes .
Why you’ll love this recipe
There are plenty of reasons to love Crock Pot Crack Potato Soup . First off, it’s incredibly easy to whip up, requiring just a handful of ingredients and minimal prep time. The combination of creamy cheese, savory bacon, and flavorful potatoes creates a delightful harmony of flavors. Plus, it’s all done in a slow cooker, so your kitchen stays clean and you’re left with a dish that’s ready when you are. Perfect for busy families like mine who cherish quality time without the hassle.
Ingredients
- 1¼ cups cooked bacon, chopped and divided
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese, extra for serving
- 1 cup half and half
- green onion, chopped for garnish
Step-by-step instructions
- Combine the frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese, dry ranch dressing mix, pepper, onion powder, and 1 cup of the cooked bacon in a 6-quart slow cooker.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- 15 minutes before serving, stir the soup to incorporate the cream cheese. Pour in the half and half and shredded sharp cheddar cheese. Cover and warm until melted.
- Garnish with chopped green onion, shredded cheddar cheese, and additional bacon pieces if desired.
Recipe tips & variations
If you’re feeling adventurous, consider adding a touch of garlic or substituting turkey bacon for a lighter version. Another fun twist? Throw in some steamed broccoli florets just before serving for an added veggie boost. This soup is also a great way to use up leftover ham instead of bacon—perfect after the holidays!
Storage & reheating
Store any leftovers of your delicious Crock Pot Crack Potato Soup in an airtight container in the fridge for up to three days. When you’re ready to enjoy again, reheat gently on the stove over low heat, stirring occasionally. You can also use the microwave to heat individual servings—just be sure to stir halfway through to ensure even heating.
FAQs
Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance and let it cool before storing. Just reheat it as instructed above when you’re ready to serve.
Is there a dairy-free option?
Yes, substitute the cream cheese and half and half with your favorite dairy-free alternatives. There are some great options out there that will still give you that creamy texture.
What can I serve with this soup?
A fresh green salad or some crusty bread pairs perfectly with this soup. It’s hearty enough to stand alone but complements a variety of sides.
Recipes you may like
If you liked this Crock Pot Crack Potato Soup , you’ll love these other tried-and-true recipes:
- breakfast potatoes recipe easy crispy
- breakfast pizza recipe easy cheesy
- crescent roll breakfast recipes
I hope your family enjoys this soup as much as ours does. It’s a little bowl of warmth on those cold New York nights!
Crock Pot Crack Potato Soup
- Total Time: 5-6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A hearty and comforting Crock Pot Crack Potato Soup made with bacon, cheese, and potatoes.
Ingredients
- 1 1/4 cups cooked bacon, chopped and divided
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) package dry ranch dressing mix
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 2 cups shredded sharp cheddar cheese, extra for serving
- 1 cup half and half
- green onion, chopped for garnish
Instructions
- Combine the frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese, dry ranch dressing mix, pepper, onion powder, and 1 cup of the cooked bacon in a 6-quart slow cooker.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- 15 minutes before serving, stir the soup to incorporate the cream cheese. Pour in the half and half and shredded sharp cheddar cheese. Cover and warm until melted.
- Garnish with chopped green onion, shredded cheddar cheese, and additional bacon pieces if desired.
Notes
- If you’re feeling adventurous, consider adding a touch of garlic or substituting turkey bacon for a lighter version.
- Another fun twist? Throw in some steamed broccoli florets just before serving for an added veggie boost.
- This soup is also a great way to use up leftover ham instead of bacon—perfect after the holidays!
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg