Crock Pot Crack Potato Soup
This creamy, cheesy soup combines tender potatoes, crispy bacon, and gooey cheese for ultimate comfort food.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Ensure they are cut into even-sized pieces.
- 1 cup shredded cheddar cheese Feel free to substitute with other cheeses.
- 1/2 cup cooked and crumbled bacon Can replace with bacon alternatives for vegan version.
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth Use broth based on dietary preference.
- 1 cup heavy cream (or half-and-half) For a lighter version, use half-and-half.
- to taste none Salt
- to taste none Pepper
Optional Garnishes
- to taste none extra cheese For added creaminess.
- to taste none bacon bits For extra crunch.
- to taste none chopped green onions or chives For a fresh finish.
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 with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. This soup freezes well for up to 3 months.