Crock Pot Crack Potato Soup
This creamy, cheesy, and flavorful soup is perfect for cold days, made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 6 cups diced potatoes, peeled Make sure to cut into even-sized pieces.
- 1 cup shredded cheddar cheese For garnish, feel free to add more.
- 1/2 cup cooked and crumbled bacon Can be substituted with turkey bacon.
- 1 packet ranch seasoning mix Look for gluten-free options if necessary.
- 4 cups chicken or vegetable broth Ensure gluten-free for dietary needs.
- 1 cup heavy cream Half-and-half can be used for a lighter version.
- to taste Salt and pepper
Optional Garnishes
- extra cheese For topping.
- bacon bits For topping.
- chopped green onions or chives For fresh flavor.
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
Layering Ingredients
- In the crock pot, place the diced potatoes at the bottom.
- Sprinkle the ranch seasoning evenly over the potatoes.
- Add the shredded cheese and crumbled bacon on top.
Cooking Soup
- Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
- Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours.
- The soup is ready when the potatoes are tender and easily mashed.
Final Touches
- Once the potatoes are cooked, stir in the heavy cream.
- Season with salt and pepper to taste.
- For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
Serving
- Ladle the hot soup into bowls.
- Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.
Notes
For a thicker soup, mash some of the potatoes after cooking. You can add more veggies like carrots or celery. This soup can be made gluten-free by using appropriate ingredients.