Crock Pot Crack Potato Soup
This slow-cooker potato soup is rich, cheesy, and packed with bacon and ranch flavor. Easy prep, big flavor, and total comfort in a bowl.
Equipment
- - Crock Pot or slow cooker
- Knife and cutting board
- - Measuring cups
- - Immersion blender (optional)
Ingredients
- - 6 cups diced potatoes peeled
- - 1 cup shredded cheddar cheese
- - ½ 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 toppings: cheese bacon bits, chives
Instructions
- Peel and dice potatoes into 1-inch cubes.
- In Crock Pot, layer potatoes, ranch seasoning, cheese, and bacon.
- Pour in broth to cover ingredients.
- Cook on LOW 7–8 hours or HIGH 4 hours, until potatoes are tender.
- Stir in heavy cream. Blend part of soup for creamier texture.
- Season to taste. Garnish and serve.
Notes
- For vegetarian version, skip bacon and use veggie broth
- Store leftovers up to 3 days or freeze for 3 months
- Store leftovers up to 3 days or freeze for 3 months