Crock Pot Crack Potato Soup
A warm and comforting potato soup cooked in a crock pot, filled with creamy goodness and crispy bacon.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Ensure they are cut into even-sized pieces for even cooking.
- 1 cup shredded cheddar cheese For a cheesier flavor, add more if desired.
- 1/2 cup cooked and crumbled bacon Can substitute with diced ham or leftover chicken.
- 1 packet ranch seasoning mix Provides excellent flavor.
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half) Can be substituted for a lighter option.
- to taste Salt and pepper
Optional Garnishes
- to taste extra cheese
- to taste bacon bits
- to taste chopped green onions or chives Adds freshness.
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces.
- Layer the diced potatoes at the bottom of the crock pot.
- Sprinkle the ranch seasoning over the potatoes.
- Add the shredded cheese and crumbled bacon on top.
- Pour the broth over all the layered ingredients.
Cooking
- Cook on low for 7-8 hours or on high for 4 hours until potatoes are tender.
- Once cooked, stir in the heavy cream and season with salt and pepper.
- For a smoother soup, use an immersion blender.
Serving
- Serve in warm bowls topped with optional garnishes like cheese and bacon bits.
- Enjoy with crusty bread or a crunchy salad.
Notes
This soup can be stored in the fridge for up to three days in an airtight container. Reheat gently on the stove, adding a splash of cream or broth if needed. Feel free to add veggies or spice it up with jalapeños.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 4gSugar: 2g
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