Go Back
Crack Beef Potato Soup Recipe: Creamy & Cheesy (Slow Cooker)

Slow Cooker Crack Beef Potato Soup

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs Russet potatoes peeled and diced into 1-inch cubes
  • 1 lb Beef bacon cooked until crispy and crumbled
  • 1 medium Yellow onion finely diced
  • 4 cups Chicken broth low sodium
  • 1 packet Ranch dressing mix approx. 1 oz
  • 1 tsp Garlic powder
  • 8 oz Cream cheese cubed and softened
  • 2 cups Cheddar cheese shredded, divided
  • 1 cup Heavy cream optional for extra richness
  • 2 tbsp Fresh chives chopped, for garnish

Instructions
 

  • Fry the beef bacon in a skillet over medium heat until crispy. Remove from pan, chop into crumbles, and set aside. Reserve a small amount of the rendered beef fat.
  • In a 6-quart slow cooker, combine the diced potatoes, chopped onion, chicken broth, ranch dressing mix, garlic powder, and half of the cooked beef bacon crumbles.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender and easily pierced with a fork.
  • About 30 minutes before serving, stir in the softened cream cheese cubes. Whisk gently until melted and smooth. For a thicker soup, mash about 1/3 of the potatoes directly in the pot.
  • Stir in the heavy cream (if using) and 1.5 cups of the shredded cheddar cheese. Stir until the cheese is melted and combined.
  • Ladle into bowls and top with the remaining cheddar cheese, the rest of the crispy beef bacon, and fresh chives.