Crockpot Crack Potato Soup
I love a cozy crockpot soup, and this one has just won a place in my rotation for fall and winter! It’s rich, creamy, cheesy, and loaded with all the good stuff, like bacon, cream cheese, cheddar, and ranch seasoning. This is one of those set-it-and-forget-it slow cooker recipes that tastes like you spent hours hovering over the stove, but is totally hands off and just perfect for busy weeknights and lazy weekend. .
You might also know this soup as loaded baked potato soup — and for good reason. It takes everything you love about a fully loaded baked potato (cheddar, bacon, green onions, sour cream vibes) and turns it into a warm, velvety bowl of soup. Except here, we crank up the flavor with ranch seasoning and creamy cream cheese for that signature “crack” combo that makes it super addictive!
Why you’ll love this recipe:
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Ridiculously easy — just dump, stir, and walk away.
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Crowd-pleaser — picky eaters and soup skeptics included. My husband isn’t a huge soup lover, but he devoured three bowls of this one whilst I was testing it out!
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Perfect for fall, winter, or game day — it’s hearty and filling.
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Make it chunky or smooth — totally up to you.
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Leftovers reheat like a dream — and somehow taste even better the next day.
This one’s cozy, creamy, and just indulgent enough to see you through the colder months.
Ingredients
I know that many readers prefer a printable recipe card, so you’ll find one at the bottom of this post! In the coming sections, I’m sharing more about the ingredients, process, and some other important tips you should know when making this crockpot soup in your own kitchen.
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Diced Potatoes – I use peeled russet potatoes for that classic creamy texture, but Yukon golds would work too if you want a little more natural richness.
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Chicken Broth – Adds depth and keeps things from getting too heavy. You could use veggie broth if that’s what you have on hand.
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Shredded Cheddar Cheese – Go for sharp cheddar for that bold cheesy flavor. Pre-shredded is fine, but freshly grated melts smoother.
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Cream of Chicken Soup – Shortcut alert! This gives the soup that ultra-creamy base without making a roux.
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White Onion – Diced up and slow-cooked until tender and sweet.
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Cream Cheese – I cube it up so it melts evenly. It adds that signature “crack soup” creaminess.
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Bacon – Thick-cut is the move here. Fry it up crispy and crumble it in. Save some for sprinkling on top!
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Ranch Seasoning – One packet gives you that savory, herby punch. You know the flavor.
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Black Pepper + Salt – Season to taste. The ranch and bacon already bring some saltiness, so don’t go overboard.
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Green Onions, Extra Bacon & Cheddar (Optional Toppings) – Totally optional, but highly encouraged for that loaded baked potato soup vibe.
How To Make Crockpot Crack Potato Soup
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To your slow cooker, add everything except the shredded cheddar and toppings. Give it all a gentle stir to mix it together.
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Cover and cook on low for about 6 hours and 45 minutes — just enough time for everything to get super tender and cozy.
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Stir in the shredded cheddar and let it melt right into the soup during the last 15 minutes.
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Give it one final stir before serving, then load it up with extra cheese, crispy bacon crumbles, and green onions if you’re feelin’ fancy. Dig in and enjoy!
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 6 days. I don’t recommend freezing this one—the dairy gives it a weird, grainy texture once thawed, and honestly, it’s just not worth it. Keep it in the fridge and reheat gently on the stove or in the microwave.
Recipe Notes
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Salt is personal—taste as you go and adjust depending on your preferences. Between the ranch, cheese, bacon, and broth, there’s already a good bit of salty flavor in the mix.
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Want a shortcut? Use a 32 oz bag of frozen hash browns (shredded or cubed) instead of peeling and dicing potatoes. It saves time and still gives you that creamy, cozy result.
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Craving a super smooth soup? Once everything’s done cooking, blend it up for a velvety finish (an immersion blender works great here).
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And one more thing: I don’t recommend cooking this on high. With all that dairy, you risk it curdling or separating. Low and slow is the way to go.
Serving Suggestions
This soup was made for cozy nights in. Pile it high in bowls and top with extra shredded cheddar, crispy bacon, and a handful of chopped green onions. Serve it alongside warm dinner rolls or buttery garlic bread for dipping. It’s also great in a bread bowl if you’re feeling extra. Pair it with a simple green salad to balance the richness — or don’t, and just lean all the way into the comfort food vibe.
Crockpot Crack Potato Soup
Ingredients
- 4 cups diced potatoes peeled
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 10.5 oz can cream of chicken soup
- 1 medium white onion diced
- 1 8oz block cream cheese cubed
- 5 thick strips of bacon fried and crumbled
- 1 oz pack ranch seasoning
- 1 tsp black pepper
- 1 tsp salt
- Chopped green onions optional garnish
- Extra crumbled bacon optional garnish
- Extra shredded cheddar cheese optional garnish
Instructions
- To your slow cooker, add everything except the shredded cheddar and toppings. Give it all a gentle stir to mix it together.
- Cover and cook on low for about 6 hours and 45 minutes — just enough time for everything to get super tender and cozy.
- Stir in the shredded cheddar and let it melt right into the soup during the last 15 minutes.
- Give it one final stir before serving, then load it up with extra cheese, crispy bacon crumbles, and green onions if you're feelin' fancy. Dig in and enjoy every creamy, cheesy bite!
A bowl of creamy, cheesy, bacon-packed goodness that basically makes itself! If you give this one a try, I’d love to know what you think! Don’t forget to leave a star rating or a quick comment below — it helps more people find this recipe (and totally makes my day).
