Crock Pot Crack Potato Soup: Creamy, Cheesy, and Irresistibly Delicious

Peel and cube the potatoes into bite-sized pieces.
Cook the bacon until crispy, then crumble into small pieces.
Combine in the Crock Pot:

Place the cubed potatoes, cream cheese, ranch dressing mix, chicken broth, garlic powder, salt, and pepper into the crock pot. Stir to combine all the ingredients.
Cook:

Cover the crock pot and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and fully cooked.
Mash the Potatoes:

Once the potatoes are tender, use a potato masher or a fork to mash some of the potatoes in the crock pot for a creamier texture, leaving some chunks for added heartiness.
Add Cheese and Sour Cream:

Stir in the shredded cheddar cheese and sour cream, mixing until the cheese is melted and the soup becomes creamy.
Top with Bacon:

Add the crumbled bacon to the soup and stir it in. Alternatively, you can reserve some bacon to sprinkle on top as a garnish.
Serve:

Serve hot, garnished with chopped green onions or chives if desired. Enjoy this rich, creamy, and indulgent soup!
Serving and Storage Tips