Crock Pot Crack Potato Soup
A warm, comforting soup packed with cheesy richness, smoky bacon, and whipped cream goodness, perfect for chilly nights.
Ingredients
Base Ingredients
- 6 cups diced potatoes (peeled) Use a variety like Yukon Gold or Russets.
- 4 cups chicken or vegetable broth Can be substituted for a vegetarian version.
- 1 cup heavy cream (or half-and-half) Adjust to taste for creaminess.
Flavor Ingredients
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese Experiment with different cheese types.
- 1/2 cup cooked and crumbled bacon Optional for vegetarian version.
Optional Garnishes
- extra cheese For serving.
- bacon bits For serving.
- chopped green onions or chives For serving.
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces.
- Layer the diced potatoes at the bottom of your crock pot.
- Sprinkle the ranch seasoning mix over the potatoes.
- Top the potatoes with shredded cheddar cheese and crumbled bacon.
- Pour the broth over the layered ingredients.
Cooking
- Set your crock pot to low and let it cook for 7-8 hours, or on high for 4 hours, until the potatoes are tender.
Finishing
- Stir in heavy cream and season with salt and pepper.
- Blend with an immersion blender for a smoother texture if desired.
Serving
- Serve the soup hot, garnished with extra cheese, bacon bits, or chopped green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze in individual portions for future meals.