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Crock Pot Crack Potato Soup

A rich and creamy soup featuring tender potatoes, savory bacon, and zesty ranch flavors, perfect for family dinners and cozy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled) Use Yukon gold or russets for creaminess.
  • 1 cup shredded cheddar cheese Sharp or mild, your preference!
  • 1/2 cup cooked and crumbled bacon Bacon adds delicious smokiness.
  • 1 packet ranch seasoning mix A must for flavor.
  • 4 cups chicken or vegetable broth Choose low-sodium for healthier options.
  • 1 cup heavy cream (or half-and-half) Richness makes the soup creamy.
  • Salt and pepper to taste Adjust to your liking.
Optional Garnishes
  • extra cheese Customize your servings!
  • bacon bits Customize your servings!
  • chopped green onions or chives Customize your servings!

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.
  4. Add shredded cheese and crumbled bacon on top.
  5. 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 and season with salt and pepper.
  3. For a smoother soup, use an immersion blender.
Serving
  1. Ladle the soup into bowls and top with your favorite garnishes.
  2. Pair with a simple side salad or crusty bread for a complete meal.

Notes

Store leftovers in airtight containers for up to 4 days. Freeze for up to 3 months. Reheat on medium heat, adding broth or cream if needed.