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Crock Pot Crack Potato Soup

A deliciously messy adventure in comfort-filled, creamy potato soup made in a crock pot.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled) Use Yukon Gold or Russets; make sure to peel them.
  • 1 cup shredded cheddar cheese Sharp cheddar for strong flavor.
  • 1/2 cup cooked and crumbled bacon Cook extra for snacking if desired.
  • 1 packet ranch seasoning mix Use Hidden Valley or store brand.
  • 4 cups chicken or vegetable broth Choose chicken for cozy flavor or vegetable for vegetarian.
  • 1 cup heavy cream (or half-and-half) You can use milk as a lighter option.
  • to taste salt and pepper Season to your preference.
Optional Garnishes
  • to taste extra cheese Great for an indulgent touch.
  • to taste bacon bits For added flavor and texture.
  • to taste chopped green onions or chives Makes the soup extra gourmet.

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 layered potatoes.
  4. Add shredded cheese and crumbled bacon on top.
  5. Pour the broth over the layered ingredients until they are covered.
Cooking
  1. Cook on low for 7-8 hours or high for 4 hours until the potatoes are tender.
  2. Stir in heavy cream and season with salt and pepper.
  3. Optional: Blend with an immersion blender for a smooth texture, or keep it chunky.
Serving
  1. Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.

Notes

Use a good quality knife for dicing. Keep an eye on the cook time to prevent overboiling. For an extra touch, add steamed broccoli near the end of the cooking time.