Crock Pot Crack Potato Soup
A cozy and delicious potato soup made in a slow cooker, perfect for chilly days and feeding a crowd.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
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 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, season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
- Serve the soup hot in bowls. Top with extra cheese, bacon bits, and green onions if desired.
Notes
Cool the soup completely before storing in an airtight container. It lasts about 3-4 days in the fridge or up to 3 months in the freezer. For differing textures and flavors, use a variety of potatoes.