Description
This Crock Pot Crack Potato Soup is a comforting and hearty slow-cooker recipe featuring tender diced potatoes, savory bacon, creamy cheddar cheese, and a flavorful ranch seasoning mix, all simmered to perfection in broth and finished with rich heavy cream. Perfect for a cozy meal any day of the week, this easy-to-make soup delivers homestyle flavor with minimal effort.
Ingredients
Scale
Main Ingredients
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 packet ranch seasoning mix (about 1 ounce)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
Optional Garnishes
- Extra shredded cheddar cheese
- Bacon bits
- Chopped green onions or chives
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure they cook evenly and become tender throughout the cooking process.
- Layer Ingredients in Crock Pot: Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning mix evenly over the potatoes. Then add the shredded cheddar cheese and crumbled bacon on top, creating flavorful layers.
- Add Broth: Pour the chicken or vegetable broth over the layered ingredients, making sure the liquid covers everything to allow the potatoes to cook evenly and absorb flavor.
- Slow Cook: Cover the crock pot and cook on low heat for 7-8 hours or on high heat for about 4 hours, until the potatoes are tender and easy to pierce with a fork.
- Finish the Soup: Stir in the heavy cream to add richness and creaminess to the soup. Season with salt and pepper to taste. For a smoother consistency, use an immersion blender to partially blend the soup to your liking.
- Serve and Garnish: Ladle the soup into bowls and top with optional garnishes such as extra shredded cheddar cheese, bacon bits, and chopped green onions or chives for added flavor and texture.
Notes
- You can substitute half-and-half for heavy cream to reduce the richness slightly.
- For a vegetarian version, use vegetable broth and omit the bacon or substitute with a plant-based bacon alternative.
- Ensure potatoes are diced evenly for uniform cooking.
- Use an immersion blender carefully, blending only part of the soup to maintain some texture.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently on the stove to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: crack potato soup, crock pot soup, slow cooker soup, potato soup with bacon, creamy potato soup, easy crock pot recipes, ranch seasoning soup
