Crock Pot Crack Potato Soup
A creamy and cheesy potato soup made effortlessly in the crockpot with bacon and cheddar flavors.
Ingredients
Base 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)
Seasoning and Garnishes
- Salt and pepper to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces.
- In the crockpot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes.
- Add the 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 the heavy cream, then season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
- Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stovetop or microwave until hot. For variations, use different potatoes, add veggies, or make it vegan with plant-based alternatives.