Crock Pot Crack Potato Soup

Why make this recipe

Crock Pot Crack Potato Soup is a comforting and delicious meal that is perfect for chilly days. It combines the flavors of bacon, cheese, and creamy potatoes, making it a favorite among many. This dish is easy to prepare and cooks all day, so you can come home to a warm bowl of soup without much hassle. It’s also great for gatherings, as it serves a crowd and is satisfying for everyone.

How to make Crock Pot Crack Potato Soup

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, or chives

Directions:

1. Peel and dice the potatoes into even-sized pieces.
2. In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes.
3. Add shredded cheese and crumbled bacon on top.
4. Pour the broth over the layered ingredients, ensuring the liquid covers them.
5. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
6. Stir in heavy cream and season with salt and pepper. For a smoother soup, use an immersion blender.
7. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

How to serve Crock Pot Crack Potato Soup

Serve the soup hot in bowls. You can add extra cheese, bacon bits, or chopped green onions on top for added flavor. This soup goes well with crusty bread or crackers, making it a hearty meal.

How to store Crock Pot Crack Potato Soup

To store the soup, let it cool completely. Place it in an airtight container and keep it in the refrigerator. It should last for about 3-4 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Thaw it in the fridge before reheating.

Tips to make Crock Pot Crack Potato Soup

• Cut the potatoes into uniform sizes to ensure even cooking.
• You can use any type of cheese you like; just make sure it melts well.
• If you prefer a thicker soup, blend some of the potatoes with an immersion blender.
• Feel free to adjust the seasoning to your taste.

Variation

You can add vegetables like carrots or celery for extra nutrition. For a spicier kick, consider adding diced jalapeños or a dash of hot sauce.

FAQs

1. Can I make this soup vegetarian?
Yes, you can omit the bacon and use vegetable broth instead of chicken broth.

2. Is there a way to make this soup dairy-free?
You can substitute the heavy cream with coconut milk or a dairy-free cream alternative.

3. Can I use frozen potatoes?
While fresh potatoes are recommended, you can use frozen diced potatoes. Just be aware that the texture may be slightly different.

Crock Pot Crack Potato Soup

Crock Pot Crack Potato Soup is a comforting and flavorful meal that combines bacon, cheese, and creamy potatoes, perfect for chilly days and gatherings.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 cups diced potatoes (peeled) Cut into uniform sizes for even cooking.
• 1 cup shredded cheddar cheese Any cheese that melts well can be used.
• 1/2 cup cooked and crumbled bacon Can omit if making vegetarian.
• 1 packet ranch seasoning mix
• 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
• 1 cup heavy cream (or half-and-half) Substitute with coconut milk for dairy-free.
• Salt and pepper to taste Adjust seasoning according to preference.

Optional Garnishes

• extra cheese For added flavor.
• bacon bits For additional garnishing.
• chopped green onions or chives

Method

 

Preparation

1. Peel and dice the potatoes into even-sized pieces.
2. In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes.
3. Add shredded cheese and crumbled bacon on top.
4. Pour the broth over the layered ingredients, ensuring the liquid covers them.

Cooking

1. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
2. Stir in heavy cream and season with salt and pepper. For a smoother soup, use an immersion blender.

Serving

1. Serve the soup hot in bowls with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

Store the soup in an airtight container in the refrigerator for 3-4 days or freeze in a container for up to 3 months. Thaw in the fridge before reheating.