Crock Pot Crack Potato Soup
A creamy, cheesy soup made with potatoes, bacon, and ranch seasoning, perfect for a comforting meal.
Ingredients
Main 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)
- Salt and pepper to taste
Optional Garnishes
- extra cheese
- bacon bits
- chopped green onions
- chives
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, and 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 an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. When ready to eat, reheat on the stove or in the microwave and add a splash of broth or cream to restore creaminess.