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Crock Pot Crack Potato Soup

A creamy, hearty soup combining baked potato flavors with savory bacon and cheese, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

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.
  • 1/2 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.

Method
 

Preparation
  1. Peel and dice the potatoes into even-sized pieces.
  2. Layer the diced potatoes at the bottom of the crock pot.
  3. Sprinkle the ranch seasoning over the potatoes, then add the shredded cheese and crumbled bacon on top.
  4. Pour the broth over the layered ingredients, ensuring the liquid covers everything.
Cooking
  1. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
  2. Stir in the heavy cream, and season with salt and pepper as desired.
  3. For a smoother texture, use an immersion blender.
  4. 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.