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Crock Pot Crack Potato Soup
A hearty and creamy potato soup loaded with cheddar cheese, bacon, and a touch of ranch seasoning – perfect for a comforting meal made easy in the crock pot.
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 for a lighter version)
Salt and pepper, to taste
Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Directions:
Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces for 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 cook on low for 7-8 hours or on high for 4 hours, until 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, use an immersion blender to puree the soup to your desired consistency.
Serve: Ladle the hot soup into bowls and 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 per serving | Servings: 8 servings
