Crock Pot Crack Potato Soup



Hearty Homestyle Crock Pot Potato Soup


6 cups of diced potatoes, peeled

1 cup of shredded cheddar cheese

1/2 cup of cooked and crumbled bacon

1 packet of ranch seasoning mix

4 cups of chicken or vegetable broth

1 cup of heavy cream (or half-and-half for a lighter version)

Salt and pepper to taste

Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives


Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.

Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.

Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.

Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.

Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.

Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.

Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 15 minutes

Kcal: 400 kcal | Servings: 8 people

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