Crock Pot Crack Potato Soup
A creamy and comforting potato soup flavored with cheese and crispy bacon, perfect for cozy dinners or gatherings.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Use Russet or Yukon Gold for a creamy texture.
- 1 cup shredded cheddar cheese Bold or sharp varieties enhance flavor.
- 1/2 cup cooked and crumbled bacon Adds an irresistible crunch and smoky flavor.
- 1 packet ranch seasoning mix Feel free to use homemade ranch seasoning.
- 4 cups chicken or vegetable broth A high-quality broth deepens the flavor.
- 1 cup heavy cream (or half-and-half) Can swap for a lighter option but richer is better.
- to taste salt and pepper Always adjust according to your preference.
- optional extra cheese, bacon bits, or chopped green onions These add extra flavor and a fun finishing touch.
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces for uniform cooking.
- Layer the diced potatoes at the bottom of the Crock Pot.
- Sprinkle the ranch seasoning over the potatoes, followed by the shredded cheddar cheese and crumbled bacon.
- Pour the chicken or vegetable broth over the layered ingredients.
Cooking
- Set the Crock Pot on low for 7-8 hours or on high for 4 hours until the potatoes are tender.
Finishing Touch
- Once cooked, stir in the heavy cream and season with salt and pepper.
- For a smoother soup, blend with an immersion blender if desired.
Serving
- Ladle the soup into bowls and top with optional garnishes like extra cheese, bacon bits, or green onions.
Notes
Make it ahead by prepping the night before and storing in the fridge. Leftovers can be stored for 3-4 days in an airtight container.