Crock Pot Crack Potato Soup
A creamy, hearty soup combining baked potato flavors with savory bacon and cheese, perfect for busy nights.
Ingredients
Main Ingredients
- 6 cups diced potatoes, peeled Use fresh potatoes for the best texture.
- 1 cup shredded cheddar cheese Feel free to add more for extra cheesiness.
- ½ cup cooked and crumbled bacon Can substitute with a vegetarian option.
- 1 packet ranch seasoning mix Or substitute with a mix of herbs.
- 4 cups chicken or vegetable broth Choose based on dietary preference.
- 1 cup heavy cream (or half-and-half) Lower-fat options can be used.
- Salt and pepper to taste
Optional Garnishes
- extra cheese For topping.
- bacon bits For topping.
- chopped green onions For topping.
- chives For topping.
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, then add the shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring the liquid covers everything.
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 as desired.
- For a smoother texture, use an immersion blender.
- Serve hot with optional garnishes.
Notes
To avoid overcooking, ensure potatoes are tender but not mushy. For a thicker soup, blend a portion for creaminess.
