Crock Pot Crack Potato Soup
A comforting and creamy potato soup with savory bacon, cheese, and ranch seasoning, perfect for chilly days.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Use even-sized pieces for uniform cooking.
- 1 cup shredded cheddar cheese Feel free to experiment with different cheese types.
- 1/2 cup cooked and crumbled bacon Turkey bacon can be used for a lighter option.
- 1 packet ranch seasoning mix Essential for the soup's unique flavor.
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream (or half-and-half) For a lighter version, use half-and-half.
- to taste salt and pepper Adjust according to your preference.
Optional Garnishes
- extra cheese For a cheesy finish.
- bacon bits Enhances flavor and texture.
- chopped green onions Adds freshness.
- chives For a pop of color and flavor.
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 the layered ingredients, ensuring they are fully covered.
- Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Serve with optional garnishes like extra cheese, bacon bits, or freshly chopped green onions.
Notes
For a richer flavor, sauté onions and garlic before adding them to the crock pot. If you’re short on time, you can use pre-cooked bacon or even bacon bits. Don't skip the ranch seasoning! It gives the soup its unique and flavorful profile. Store leftovers in an airtight container for up to three days in the fridge or freeze for up to two months.