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Crock Pot Crack Potato Soup

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