Crock Pot Crack Potato Soup
Crock Pot Crack Potato Soup is the ultimate comfort food—rich, creamy, and packed with bold flavors. This easy-to-make recipe combines tender potatoes, sharp cheddar cheese, smoky bacon, and tangy ranch seasoning, all brought together in a velvety broth. With the convenience of a slow cooker, it’s a set-it-and-forget-it dish that’s perfect for busy days or cozy evenings. Top it off with garnishes like extra cheese, bacon bits, or green onions for a dish that’s as visually appealing as it is delicious. Whether you’re cooking for a family dinner or meal prepping for the week, this soup is guaranteed to satisfy.
Ingredients
- 6 cups diced potatoes, peeled
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper, to taste
- Optional Garnishes: Extra cheese, bacon bits, chopped green onions, or chives
Instructions
Prepare the Potatoes:
Peel and dice the potatoes into even-sized pieces to ensure they cook uniformly.
Layer the Ingredients:
Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning mix evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
Add the Broth:
Pour the chicken or vegetable broth over the ingredients, ensuring the liquid covers them.
Cook the Soup:
Cover the crock pot and cook on low for 7-8 hours or high for 4 hours. The soup is ready when the potatoes are tender and can be easily mashed.
Add Cream and Season:
Once the potatoes are cooked, stir in the heavy cream. Adjust seasoning with salt and pepper to taste. If a smoother texture is preferred, use an immersion blender to puree the soup until it reaches the desired consistency.
Serve:
Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, chopped green onions, or chives, if desired.
Prepare the Potatoes:
Peel and dice the potatoes into even-sized pieces to ensure they cook uniformly.
Layer the Ingredients:
Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning mix evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
Add the Broth:
Pour the chicken or vegetable broth over the ingredients, ensuring the liquid covers them.
Cook the Soup:
Cover the crock pot and cook on low for 7-8 hours or high for 4 hours. The soup is ready when the potatoes are tender and can be easily mashed.
Add Cream and Season:
Once the potatoes are cooked, stir in the heavy cream. Adjust seasoning with salt and pepper to taste. If a smoother texture is preferred, use an immersion blender to puree the soup until it reaches the desired consistency.
Serve:
Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, chopped green onions, or chives, if desired.
Notes
- Texture Tips: Use starchy potatoes like Russet for a smooth, creamy soup or Yukon Gold for a slightly chunkier texture.
- Customizable: Easily adapt the recipe for dietary preferences—swap bacon for mushrooms for a vegetarian twist, or use dairy-free cheese and cream alternatives.
- Garnishing: Don’t skip the garnishes—they add layers of flavor and visual appeal.
- Meal Prep: This soup stores well in the fridge or freezer, making it ideal for meal prepping. Just reheat gently to maintain its creamy consistency.
- Slow Cooker Size: Ensure your crock pot is large enough to accommodate the ingredients without overflowing.
- Immersion Blender Tip: Blend a portion of the soup for a thicker consistency while leaving some chunks for texture.
Find it online: https://claradelish.com/crock-pot-crack-potato-soup/