Crock Pot Crack Potato Soup
A warm and filling soup made with creamy ingredients, topped with bacon and cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 6 cups diced potatoes, peeled Make sure to dice evenly.
- 1 cup shredded cheddar cheese Can use different types of cheese if desired.
- 1/2 cup cooked and crumbled bacon Skip for a vegetarian option.
- 1 packet ranch seasoning mix Adds flavor to the soup.
- 4 cups chicken or vegetable broth Vegetable broth for vegetarian version.
- 1 cup heavy cream Can substitute with half-and-half.
- to taste Salt and pepper Adjust according to preference.
Optional Garnishes
- as needed extra cheese For serving.
- as needed bacon bits For serving.
- as needed chopped green onions or chives For serving.
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 your Crack Potato Soup hot in bowls with optional garnishes.
- Pair with crusty bread or a fresh salad for a complete meal.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months.