Creamy Crock Pot Crack Potato Soup: Easy Comfort (Print Version)

Creamy Crock Pot Crack Potato Soup delivers pure comfort. Rich, cheesy, and so easy to make, this potato soup is a family favorite for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Meat

# Ingredients:

→ Base & Creaminess

01 - 2 lbs Russet potatoes, peeled and diced
02 - 4 cups chicken broth (low sodium)
03 - 1 cup heavy cream
04 - 8 oz cream cheese, softened
05 - 2 cups sharp cheddar cheese, freshly grated (plus more for garnish)

→ Flavor Boosters

06 - 1 small onion, minced
07 - 3 cloves garlic, minced
08 - 1 oz packet (about 3 tbsp) dried ranch seasoning mix

→ Savory Toppings

09 - 8 slices bacon, cooked crispy and crumbled

→ Seasonings

10 - Salt and freshly ground black pepper, to taste
11 - Fresh chives or green onions, chopped (for garnish)

# Instructions:

01 - First things first, peel and dice those potatoes into roughly 1-inch cubes. You want them pretty uniform so they cook evenly. I always get a little messy with the potato peels, honestly, it's just part of the process! Once, I left some too big, and they took forever to soften, so learn from my slight oversight. This is where the foundation for your creamy Crock Pot Crack Potato Soup begins.
02 - Next, mince your onion and garlic. I usually sauté these in a little olive oil in a skillet for about 5 minutes until they're fragrant and softened before adding them to the crock pot. This really wakes up their flavor. I've skipped this step before in a hurry, and while it was okay, the soup lacked that depth. Don't make my "oops" mistake; it’s worth the extra few minutes!
03 - Now, combine your diced potatoes, sautéed onion and garlic, chicken broth, and dried ranch seasoning mix in your slow cooker. Give it a good stir to make sure everything is mixed up. It might not look like much yet, but trust the process! This is the quiet beginning of something truly delicious, your Crock Pot Crack Potato Soup brewing.
04 - Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender. This is the easy part where your house starts smelling amazing. I've definitely peeked too many times, letting out the steam, but who can resist? You'll know they're ready when they practically fall apart with a gentle poke. This is where the Crock Pot Crack Potato Soup truly transforms.
05 - Once the potatoes are tender, it's time to get creamy! Carefully mash about half of the potatoes right in the crock pot using a potato masher. This thickens the soup beautifully while leaving some potato chunks for texture. Then, stir in the heavy cream and softened cream cheese until everything is smooth and incorporated. I always make sure my cream cheese is at room temp here, otherwise, it can be a lumpy mess, learned that the hard way!
06 - Finally, stir in most of your shredded cheddar cheese until it's melted and luscious. Save some for garnish, of course! Let it cook for another 15-20 minutes on low, just to let those flavors meld and the cheese fully melt. The soup should be thick, rich, and smell absolutely divine. Your Crock Pot Crack Potato Soup is almost ready for its grand debut!

# Notes:

01 - Always mash some of the potatoes directly in the pot; it's the secret to a naturally thick, creamy soup without needing a separate roux.
02 - Don't add the dairy (heavy cream, cream cheese) until the very end to prevent it from curdling under high heat.
03 - Freshly grated cheddar melts smoother and tastes better than pre-shredded - a small effort for a big flavor payoff.
04 - Serve with crusty bread for dipping; it just completes the meal beautifully!

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - potato masher
03 - large skillet

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

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