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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
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.