Crock Pot Crack Potato Soup

A Warm Bowl of Comfort Awaits

Ever walked into a room and been enveloped by the warm, heavenly scent of creamy potato soup? It’s like a hug in a bowl! This Crock Pot Crack Potato Soup does just that—bringing together comforting flavors and textures that make every spoonful a delight. You’re going to love how effortlessly it comes together, too!

Why Make This Recipe

This recipe is a winner for a few reasons! First off, it’s incredibly easy to prepare—just toss everything into the crock pot and forget about it for hours. Seriously, who doesn’t need that kind of magic on a busy weeknight? Plus, it’s budget-friendly, making it perfect for families or anyone looking to stretch their grocery dollars. And let’s not forget how creamy and satisfying it is—everyone at the table will be asking for seconds (or thirds!).

Ingredients

You don’t need fancy stuff—just these basics!

• 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)
• Salt and pepper to taste
• Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions

Let’s get this deliciousness started!

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

How to Make Crock Pot Crack Potato Soup (Overview)

Creating this soup is a walk in the park! Start with peeling and dicing your potatoes—maybe crank up some tunes to make it fun. Toss those potato pieces right into your crock pot, sprinkle on the ranch mix, and layer on the cheese and bacon. It’s a beautiful mess! Pour in the broth, let it do its magic for hours, and before you know it, your kitchen smells incredible. Stir in the cream, season to taste, and garnish. Boom, dinner is served!

Pro Tip: Don’t skip the immersion blender if you want a silky-smooth texture. Just trust me on that one! 😉

How to Serve Crock Pot Crack Potato Soup

Serving this soup is just as satisfying as making it! Ladle it into vibrant bowls, letting the creamy richness spill over the edges. Top it off with a sprinkle of extra cheese, crispy bacon bits, or fresh chopped green onions for that perfect crunch and color contrast. Imagine each bite—smooth, warm, and downright addictive! Pair it with some crusty bread, and you won’t have a care in the world.

How to Store Crock Pot Crack Potato Soup

Got leftovers? Lucky you! This soup keeps in the fridge for about 3-4 days in an airtight container. If you need to make ahead, feel free to freeze it for up to 3 months. Just make sure to cool it completely before transferring it to the freezer. When it’s time to enjoy again, simply thaw it overnight in the fridge and reheat on the stove or microwave. Easy-peasy!

Tips to Make Crock Pot Crack Potato Soup

1. Use a variety of potatoes for added texture—Yukon golds and reds mix well!
2. Swap heavy cream for coconut milk for a lighter version that’s still creamy.
3. If you’re running short on time, use pre-cooked bacon—less mess, more flavor!
4. Add some vegetables, like carrots or celery, for extra nutrition and color.
5. Adjust the ranch seasoning to your taste if you like a bolder flavor profile.

Variation

Here’s a fun twist: If you’re feeling adventurous, try adding broccoli or cauliflower for a veggie-packed version! Or go for a vegan option by substituting the heavy cream with cashew cream and using vegetable broth and vegan cheese. The possibilities are endless!

FAQs

Can I use frozen potatoes for this recipe?
Absolutely, frozen diced potatoes work perfectly. Just adjust cooking times, since they may need a little longer.

Can I make this soup in advance?
Yes! This soup stores well, so feel free to make it ahead of time and reheat as needed.

How do I make this soup thicker?
You can mash some of the potatoes or add a cornstarch slurry to thicken the soup to your desired consistency.

📌 Pin this recipe for your next cozy dinner night!

Crock Pot Crack Potato Soup

A creamy, comforting potato soup that combines simple ingredients for a delightful meal—perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main 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)
• Salt and pepper to taste

Optional Garnishes

• extra cheese For topping
• bacon bits For garnish
• chopped green onions or chives For garnish

Method

 

Preparation

1. Peel and dice the potatoes into even-sized pieces.
2. In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes.
3. 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, and season with salt and pepper. For a smoother soup, use an immersion blender.

Serving

1. Ladle the soup into bowls, topping with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

This soup can be stored in the fridge for about 3-4 days. It can also be frozen for up to 3 months. For variations, consider adding broccoli or cauliflower or substituting ingredients for a vegan version.