Crock Pot Crack Potato Soup
A comforting and creamy soup combining potatoes, cheese, and bacon, ideal for cold days.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Cut into even-sized pieces for consistent cooking.
- 1 cup shredded cheddar cheese Add extra for garnishing if desired.
- 1/2 cup cooked and crumbled bacon Substitute with vegetarian bacon for a vegetarian option.
- 1 packet ranch seasoning mix Adjust quantity based on taste preference.
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
- 1 cup heavy cream (or half-and-half) Low-fat cream can be used for a healthier option.
- to taste Salt and pepper
Optional Garnishes
- extra cheese for topping
- bacon bits for topping
- chopped green onions or chives for topping
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 in bowls, topped with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Thaw in the refrigerator overnight before reheating. Make sure to cut potatoes evenly for consistent cooking and adjust seasoning to taste.