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Crock Pot Crack Potato Soup

A creamy, cheesy, and flavorful soup made effortlessly in your crock pot, perfect for busy days or chilly nights.
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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
Calories: 450
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 Use vegetable broth for a vegetarian version.
  • 1 cup heavy cream (or half-and-half) For extra creaminess, mix in cream cheese.
  • 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.
  4. Add shredded cheese and crumbled bacon on top.
  5. Pour the broth over the layered ingredients, ensuring the liquid covers them.
  6. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
  7. Stir in heavy cream and season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
  1. Serve the Crack Potato Soup hot in bowls with optional toppings.

Notes

Store the soup in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months.