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Delicious Crock Pot Crack Potato Soup in a bowl, garnished with green onions and cheese.

Crock Pot Crack Potato Soup

A creamy and comforting potato soup made in a crock pot that is sure to warm your soul.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled)
  • 1 cup shredded cheddar cheese Feel free to add extra for garnish.
  • 1/2 cup cooked and crumbled bacon Add more for extra crunch.
  • 1 packet ranch seasoning mix Can substitute with garlic powder, onion powder, and herbs if unavailable.
  • 4 cups chicken or vegetable broth Vegetable broth for a vegetarian option.
  • 1 cup heavy cream (or half-and-half) Can substitute with whole milk for a lighter version.
  • To taste Salt and pepper
Optional Garnishes
  • extra cheese, bacon bits, chopped green onions, or chives Use as desired 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.
  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. For a smoother soup, use an immersion blender.
Serving
  1. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Ensure to cool completely before storing. Reheat on the stove or microwave, stirring occasionally.