Go Back

Crock Pot Crack Potato Soup

A creamy and rich potato soup with bacon and cheddar, perfect for a comforting meal on chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled)
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1 packet ranch seasoning mix
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • Salt and pepper to taste
Optional Garnishes
  • extra cheese for topping
  • bacon bits for topping
  • chopped green onions for topping
  • chives for topping

Method
 

Preparation
  1. Peel and dice the potatoes into even-sized pieces.
  2. In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes.
  3. Add shredded cheese and crumbled bacon on top.
  4. 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. For a smoother soup, use an immersion blender.
Serving
  1. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

You can prep all ingredients the night before and store in the fridge until ready to cook. This soup is best enjoyed hot and can be paired with warm crusty bread.