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Crock Pot Crack Potato Soup

A rich and creamy potato soup with layers of smoky bacon and cheesy goodness, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled) Use red or gold potatoes for best results.
  • 1 cup shredded cheddar cheese Can mix with gouda or pepper jack for variety.
  • 1/2 cup cooked and crumbled bacon Optional for a vegan version: substitute with smoked paprika.
  • 1 packet ranch seasoning mix Defines the flavor of the soup.
  • 4 cups chicken or vegetable broth Vegetable broth for a vegan version.
  • 1 cup heavy cream (or half-and-half) For a lighter version, use half-and-half.
  • to taste Salt and pepper Adjust according to preference.
Optional Garnishes
  • to taste extra cheese For additional richness.
  • to taste bacon bits Adds a crunchy texture.
  • to taste chopped green onions or chives For a fresh garnish.

Method
 

Preparation
  1. Peel and dice the potatoes into even-sized pieces.
  2. In your 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, season with salt and pepper.
  3. For a smoother soup, use an immersion blender.
Serving
  1. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

Store in the fridge for 4-5 days in an airtight container. Freeze for up to 3 months after cooling.