Crock Pot Crack Potato Soup
A creamy, cheesy slow-cooked potato soup with bacon and ranch flavor—perfect for cozy nights and easy weeknight dinners.
Equipment
- - Crock Pot (6 qt or larger)
- - Peeler and cutting board
- - Immersion blender (optional)
Ingredients
- - 6 cups diced peeled potatoes
- - 1 cup shredded cheddar cheese
- - ½ cup crumbled cooked bacon
- - 1 packet ranch seasoning mix
- - 4 cups chicken or vegetable broth
- - 1 cup heavy cream or half-and-half
- - Salt and black pepper to taste
- - Optional: sour cream green onions, extra cheese, bacon bits
Instructions
- Peel and dice potatoes into ¾-inch pieces.
- In Crock Pot, layer potatoes, ranch mix, bacon, and cheese.
- Pour in broth. Cover and cook on LOW for 7–8 hrs or HIGH for 4 hrs.
- Stir in cream. Mash some potatoes for thicker texture if desired.
- Season with salt and pepper. Garnish and serve hot.
Notes
- Use Yukon gold + russet potatoes for ideal texture.
- Swap bacon for turkey or vegetarian bacon.
- Freeze leftovers for up to 3 months.
- Swap bacon for turkey or vegetarian bacon.
- Freeze leftovers for up to 3 months.