Crock Pot Crack 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
1. Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
2. 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.
3. Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
4. 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.
5. 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.
6. 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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