Crock Pot Crack Potato Soup
A comforting and creamy potato soup loaded with cheese, bacon, and ranch flavor, perfect for busy days and gatherings.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Cut into even-sized pieces for even cooking.
- 1 cup shredded cheddar cheese Can substitute with other cheeses if desired.
- 1/2 cup cooked and crumbled bacon Optional: adjust based on preference.
- 1 packet ranch seasoning mix Adjust seasoning to taste.
- 4 cups chicken or vegetable broth Use vegetable broth for vegetarian version.
- 1 cup heavy cream (or half-and-half) For a lighter option, use half-and-half.
- to taste Salt and pepper
Garnishes (Optional)
- to taste extra cheese For topping.
- to taste bacon bits For topping.
- to taste chopped green onions or chives For topping.
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces.
- In the crock pot, layer the diced potatoes at the bottom.
- Sprinkle 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 heavy cream, and season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
- Serve the soup hot in bowls, topped with your choice of garnishes.
- Pair it with some crusty bread or a side salad for a complete meal.
Notes
To store leftovers, let the soup cool completely, and transfer it to an airtight container. It can be kept in the refrigerator for 3-4 days, or frozen for up to 3 months. Reheat thoroughly before serving. For a thicker soup, mash some of the potatoes after cooking.