Crock Pot Crack Potato Soup
480kcal
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Hearty base that thickens the soup.
- 1 cup shredded cheddar cheese Adds rich, melty flavor.
- 1/2 cup cooked and crumbled bacon Provides smoky, savory depth.
- 1 packet ranch seasoning mix Convenient way to add tangy flavor.
- 4 cups chicken or vegetable broth Builds the soup’s savory base.
- 1 cup heavy cream (or half-and-half) Adds silkiness and richness.
- to taste Salt and pepper Balances and enhances all flavors.
Optional Garnishes
- to taste extra cheese Adds extra richness.
- to taste bacon bits Enhances flavor and texture.
- to taste chopped green onions Adds freshness and color.
- to taste chives Provides a mild onion flavor.
Method
Preparation
- Peel and dice the potatoes into even-sized pieces.
- Place the diced potatoes in the bottom of the crock pot in an even layer.
- Sprinkle the ranch seasoning packet evenly over the potatoes.
- Add the shredded cheddar cheese and crumbled bacon on top.
- Pour the chicken or vegetable broth over the layered ingredients.
Cooking
- Cook on low for 7–8 hours or on high for 4 hours.
- Stir in the heavy cream, then taste and season with salt and pepper as needed.
- For a smoother texture, use an immersion blender to puree part or all of the soup.
- Ladle into bowls and top with optional garnishes.
Nutrition
Serving1gCalories480kcalCarbohydrates38gProtein12gFat30gSaturated Fat17gSodium1200mgFiber4gSugar2g
Notes
This soup can be frozen for up to 3 months. For variations, consider using smoky roasted mushrooms or smoked paprika instead of bacon for a vegetarian option. Adjust the cream at the end for desired richness.