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Crock Pot Crack Potato Soup

A creamy, dreamy potato soup that warms you from the inside out, made easily in one pot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups russet potatoes (peeled and diced)
  • 1 packet ranch seasoning mix (gluten-free if necessary)
  • 2 cups shredded cheddar cheese (or your favorite cheese)
  • 1 cup bacon (optional; turkey bacon can be used)
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 1 cup heavy cream (or half-and-half; coconut milk for dairy-free)
  • to taste salt
  • to taste pepper
  • 1 cup extra cheese (for topping)
  • 1/2 cup crispy bacon bits (optional)
  • 1/4 cup green onions (chopped)

Method
 

Preparation
  1. Dice the russet potatoes into nice bite-sized pieces.
  2. In your crock pot, combine the potatoes, ranch seasoning, shredded cheese, bacon (if using), broth, heavy cream, salt, and pepper.
Cooking
  1. Set the crock pot on low for about 6-8 hours or high for 3-4 hours.
Finishing
  1. Once the potatoes are tender, mash them for a rustic feel or blend until silky smooth.
  2. Sprinkle the extra cheese, bacon bits, and green onions on top before serving.

Notes

This soup can be stored in the fridge for up to 4-5 days and freezes beautifully for up to 3 months. For best results, cool completely before freezing.