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Crock Pot Crack Potato Soup

Indulge in this creamy and comforting Crock Pot Crack Potato Soup that's easy to make and perfect for cold nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes, peeled
  • 1 cup shredded cheddar cheese For a richer flavor
  • 1/2 cup cooked and crumbled bacon Add more for garnish if desired
  • 1 packet ranch seasoning mix
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half) Can substitute with Greek yogurt for a lighter version
  • to taste salt and pepper
Optional Garnishes
  • extra cheese Cheddar is recommended
  • bacon bits
  • chopped green onions
  • chives

Method
 

Preparation
  1. Peel and dice the potatoes into even-sized pieces.
  2. In the crock pot, layer the diced potatoes at the bottom.
  3. Sprinkle ranch seasoning over the potatoes.
  4. Add shredded cheese and crumbled bacon on top.
  5. Pour the broth over the layered ingredients, ensuring the liquid covers them.
Cooking
  1. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
  2. Stir in heavy cream, and season with salt and pepper.
  3. For a smoother soup, use an immersion blender.
Serving
  1. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or cream if needed.