This creamy, indulgent Crock-Pot Crack Potato Soup is pure comfort food that practically makes itself. Loaded with tender potatoes, sharp cheese, savory bacon, and ranch seasoning, it delivers an amazingly rich flavor with minimal effort. Simply layer the ingredients in a slow cooker, walk away, and return to a warm, hearty soup that’s perfect for cozy weeknights, potlucks, or meal prep. Customize it with your favorite toppings or tweaks—this version is both dependable and delicious, with a satisfying texture and depth that keeps everyone coming back for seconds.

Ingredients

• 6 cups peeled and diced potatoes (about 3–4 medium Russets)
  
  

• ½ cup grated sharp cheddar cheese
  
  

• ½ cup crisp cooked bacon, crumbled (plus extra for garnish)
  
  

• ½ packet dry ranch seasoning mix
  
  

• 2 cups chicken or vegetable broth
  
  

• ½ cup heavy cream (or half‑and‑half)
  
  

• Salt and pepper to taste
  
  

Optional garnishes: extra cheese, bacon bits, chopped green onions, sour cream 

Directions

1. Place diced potatoes in the crock pot. Sprinkle with ranch seasoning, shredded cheddar, and crumbled bacon.
   
   

2. Pour in broth so ingredients are just covered.
   
   

3. Cook on low for 6–8 hours or high for 4 hours, until potatoes are soft
   
   

4. Near the end, mash some of the potatoes in the pot to thicken the soup while leaving a few chunks.
   
   

5. Stir in heavy cream until fully combined and creamy. Season with salt and pepper.
   
   

6. Ladle into bowls and garnish as desired with cheese, bacon, green onions, or sour cream.
   
   

Nutritional Information (approximate per serving, yields ~6)

• Calories: ~350–400 kcal
  
  

• Carbohydrates: ~30 g
  
  

• Protein: ~12 g
  
  

• Fat: ~24 g
  
  

• Fiber: ~3 g
  
  

• Sodium: moderate to high (ranch mix, bacon, cheese, broth)