Crock Pot Crack Potato Soup
A cozy and hearty soup made with creamy potatoes, rich cheese, and crispy bacon. Perfect for busy days, this dish is easy to prepare and lets you enjoy a warm meal any time of the year.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Cut into even-sized pieces for even cooking.
- 1 cup shredded cheddar cheese Feel free to use your favorite type of cheese.
- 1/2 cup cooked and crumbled bacon Can substitute with diced ham or chicken for variation.
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream (or half-and-half) For a smoother soup, blend some of the potatoes.
- Salt and pepper to taste
Optional Garnishes
- extra cheese For topping.
- bacon bits For topping.
- 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, season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
- Serve hot with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
If you have leftovers, store them in an airtight container in the fridge for 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. To add nutrition, consider adding extra vegetables like carrots or corn.