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Crock Pot Crack Potato Soup

This creamy and cheesy Crock Pot Crack Potato Soup blends potatoes, ranch seasoning, and bacon for a delightful comfort meal that cooks itself.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled) Russet potatoes work best for a creamy texture.
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 1 packet ranch seasoning mix
  • 1 cup shredded cheddar cheese Optional: extra cheese for garnishing.
  • 1/2 cup cooked and crumbled bacon Bacon alternatives include turkey bacon or meatless options.
  • Salt and pepper to taste
Optional Garnishes
  • Bacon bits
  • Chopped green onions Adds a nice pop of color and flavor.
  • Chives

Method
 

Preparation
  1. Peel and dice the potatoes into even-sized pieces.
  2. In the crock pot, layer the diced potatoes at the bottom.
  3. Sprinkle ranch seasoning over the potatoes. Add shredded cheese and crumbled bacon on top.
  4. Pour the broth over the layered ingredients, ensuring the liquid covers them.
Cooking
  1. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
  2. Stir in heavy cream, season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
  1. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

This soup keeps well in the fridge for about 3-5 days and can be frozen for up to 3 months. Consider adding garlic or onion powder for extra flavor.