Crock Pot Crack Potato Soup
Creamy slow cooker potato soup loaded with bacon, ranch, and cheddar.
Ingredients
Main Ingredients
- 6 cup potatoes peeled and diced
- 1 cup shredded cheddar cheese plus extra for garnish
- ½ cup cooked and crumbled bacon plus extra for garnish
- 1 packet (1 oz) ranch seasoning mix
- 4 cup low-sodium chicken or vegetable broth use vegetable broth for a vegetarian soup
- 1 cup heavy cream or half-and-half for a lighter soup
- salt and pepper to taste
- chopped green onions or chives for garnish
Instructions
Cooking
- Peel the potatoes and dice them into even pieces so they soften at the same pace.
- Place the potatoes in the bottom of the Crock Pot, sprinkle the ranch seasoning over them, and scatter the bacon on top, saving a little for garnish.
- Pour in the broth until the liquid just covers the potatoes.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are very tender.
- Mash some of the potatoes with a potato masher, or use an immersion blender, to reach the thickness you like.
- Stir in the heavy cream, cover, and warm the soup through on high for 10 to 20 minutes.
- Turn off the heat and stir in the cheddar a handful at a time until smooth. Taste and season with pepper, adding salt only if needed.
- Ladle into bowls and top with extra cheese, bacon, and green onions or chives.
Notes
Store leftovers in shallow covered containers in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, not in the slow cooker. Taste before salting, since the ranch seasoning, bacon, and cheese are salty. Nutrition is an estimate.