Crock Pot Crack Potato Soup
A creamy, cheesy potato soup made effortlessly in a slow cooker with bacon and ranch seasoning, perfect for meal prepping or a comforting family dinner.
Ingredients
Main ingredients
- 6 cups diced potatoes, peeled
- 1 cup shredded cheddar cheese Optional to add more for garnish
- 1/2 cup cooked and crumbled bacon Can substitute with turkey bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half) For a lighter version, choose half-and-half
- to taste salt and pepper
Optional garnishes
- to taste extra cheese For topping
- to taste bacon bits For topping
- to taste chopped green onions or chives For garnish
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 evenly over the potatoes.
- Add the shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring all components are submerged.
Cooking
- 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 your liking.
- For a creamy consistency, use an immersion blender to blend as desired.
- Serve hot, garnished with additional cheese, bacon bits, or chopped green onions if you wish.
Notes
This soup can be served with crusty bread or a side salad. If you have leftovers, store in an airtight container for up to three days. This soup freezes well; cool completely before transferring to freezer-safe containers.