Go Back

Crock Pot Crack Potato Soup

A warm, creamy soup featuring potatoes, cheddar cheese, and bacon, cooked effortlessly in a crock pot for a delightful comfort meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled) Choose waxy potatoes like Yukon gold for optimal creaminess.
  • 1 cup shredded cheddar cheese Switch cheeses for variations, like pepper jack for spice.
  • 1/2 cup cooked and crumbled bacon Can use turkey bacon or omit for a vegetarian version.
  • 1 packet ranch seasoning mix
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half) For lighter version, use low-fat half-and-half.
  • Salt and pepper to taste
Optional Garnishes
  • extra cheese
  • bacon bits
  • chopped green onions
  • 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, and season with salt and pepper. For a smoother soup, use an immersion blender.
  3. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat on the stovetop or microwave.