Crock Pot Crack Potato Soup
Creamy, cheesy, and downright addictive, this Crock Pot Crack Potato Soup offers cozy comfort with minimal cleanup and budget-friendly ingredients.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Cut into even-sized pieces for even cooking.
- 1 cup shredded cheddar cheese You can mix and match cheeses if desired.
- 1/2 cup cooked and crumbled bacon Leftover bacon from breakfast works great.
- 1 packet ranch seasoning mix A key flavoring component.
- 4 cups chicken or vegetable broth Use low-sodium if preferred.
- 1 cup heavy cream (or half-and-half) For a lighter option, consider using half-and-half.
- Salt and pepper to taste Season as desired.
Optional Garnishes
- extra cheese For added creaminess.
- bacon bits Enhances the bacon flavor.
- chopped green onions or chives For a fresh touch.
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 it covers them well.
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 with garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
For thicker soup, blend a portion and mix it back in, or add a cornstarch slurry while cooking. Can be stored in the fridge for 3-4 days and freezes well for up to 3 months.