Crock Pot Crack Potato Soup
A creamy, comforting soup made with potatoes, cheese, bacon, and ranch seasoning, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 6 cups diced potatoes, peeled Choose Yukon Gold or similar for best texture.
- 1 cup shredded cheddar cheese Can substitute with a blend of cheddar and Gruyere for richer flavor.
- 0.5 cups cooked and crumbled bacon Optional; can substitute with sautéed mushrooms for a vegetarian version.
- 1 packet ranch seasoning mix Adds distinctive flavor.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
- 1 cup heavy cream or half-and-half For a lighter option, use unsweetened almond milk.
- to taste salt and pepper Adjust as needed.
Optional Garnishes
- extra cheese
- bacon bits
- chopped green onions or chives
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 mix over the potatoes.
- Layer one cup of shredded cheddar cheese and half a cup of crumbled bacon on top.
- Pour four cups of chicken broth over the layered ingredients.
- Cover the crock pot and cook on low for 7-8 hours or on high for 4 hours.
Finishing Touches
- Stir in one cup of heavy cream or half-and-half.
- Season with salt and pepper to taste.
- For a smoother soup, use an immersion blender to purée the soup gently.
- Serve with optional garnishes if desired.
Notes
If your soup seems too thick after simmering, add more broth or cream to adjust consistency. Can freeze for up to 3 months.