Crock Pot Crack Potato Soup
This creamy, cheesy soup is easy to make in a slow cooker, perfect for busy days, and utilizes pantry staples for a warm, hearty meal.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Use Yukon Gold or Russet for good texture.
- 1 cup shredded cheddar cheese Add more for topping if desired.
- 1/2 cup cooked and crumbled bacon Can be omitted for a vegetarian version.
- 1 packet ranch seasoning mix Can be replaced with garlic powder, onion powder, dried dill, and a pinch of salt if preferred.
- 4 cups chicken or vegetable broth Use vegetable broth for vegetarian version.
- 1 cup heavy cream (or half-and-half) For dairy-free, use coconut cream or cashew cream.
- to taste salt and pepper Adjust according to preference.
Optional Garnishes
- extra cheese
- bacon bits
- chopped green onions
- chives
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces.
- In the crock pot, layer the diced potatoes at the bottom.
- Sprinkle the ranch seasoning over the potatoes.
- Add shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring the liquid covers them.
Cooking
- Cook on low for 7–8 hours or on high for 4 hours, until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- For a smoother soup, use an immersion blender and blend until you reach the texture you like.
Serving
- Serve hot in bowls topped with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
Cool leftovers to room temperature, store in airtight containers in the refrigerator for up to 3–4 days or freeze for up to 3 months. For thicker soup, mash some cooked potato pieces or blend part of the soup.