Crock Pot Crack Potato Soup Recipe

Introduction

Crock Pot Crack Potato Soup is a comforting and flavorful dish that’s perfect for chilly days. This creamy potato soup, loaded with cheese and bacon, makes an easy and satisfying meal cooked slowly in a crock pot. It’s a great recipe for busy cooks who want a delicious homemade dinner with minimal effort.

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, bacon bits, chopped green onions, or chives

Instructions

1. Step 1: Peel and dice the potatoes into even-sized pieces to ensure even cooking.
2. Step 2: In the crock pot, layer the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Then add the shredded cheddar cheese and crumbled bacon on top.
3. Step 3: Pour the chicken or vegetable broth over the layered ingredients, making sure the liquid covers them completely.
4. Step 4: Cover and cook on low heat for 7-8 hours or on high for 4 hours, until the potatoes are tender and cooked through.
5. Step 5: Stir in the heavy cream or half-and-half, then season with salt and pepper to taste. For a smoother texture, you can use an immersion blender to blend part or all of the soup.
6. Step 6: Serve hot with your choice of optional garnishes such as extra shredded cheese, bacon bits, chopped green onions, or chives for added flavor and texture.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or Russets for a heartier bite.
• Substitute sour cream for heavy cream to add a tangy richness.
• For a vegetarian version, omit bacon and use vegetable broth with additional smoked paprika for a smoky flavor.
• If you prefer a thicker soup, mash some of the cooked potatoes before stirring in the cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. Add a splash of broth or cream if the soup thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crock pot?

Yes, you can prepare this soup on the stovetop. Simmer the ingredients in a large pot over low heat for about 45 minutes to an hour until the potatoes are tender, then proceed with adding cream and seasonings.

Can I freeze Crock Pot Crack Potato Soup?

Potato soups with dairy can change texture when frozen, becoming grainy. It is best to freeze without the cream, then add fresh cream when reheating. Store in an airtight container for up to 2 months.

Crock Pot Crack Potato Soup Recipe

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★★★★★

4.4 from 66 reviews

• Author: Gabriel
• Total Time: 7 hours 15 minutes (using low setting)
• Yield: 6 servings 1x

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Description

This Crock Pot Crack Potato Soup is a creamy, comforting dish made with tender diced potatoes, sharp cheddar cheese, crispy bacon, and ranch seasoning. Slow-cooked to perfection in a crock pot, this hearty soup effortlessly combines rich flavors and a velvety texture, perfect for cozy lunches or dinners. Garnish with extra cheese, bacon bits, and fresh green onions for a deliciously satisfying meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 6 cups diced potatoes (peeled)
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1 packet ranch seasoning mix (about 1 ounce)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste

Optional Garnishes

• Extra shredded cheddar cheese
• Bacon bits
• Chopped green onions or chives

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Instructions

1. Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure they cook evenly throughout the slow cooking process.
2. Layer Ingredients in Crock Pot: Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning evenly over the potatoes. Next, add the shredded cheddar cheese and crumbled bacon on top to create flavorful layers.
3. Add Broth: Pour the chicken or vegetable broth over the layered ingredients, making sure the liquid covers the potatoes and toppings completely to allow even cooking and softness.
4. Cook the Soup: Cover the crock pot and cook on low heat for 7 to 8 hours, or on high heat for 4 hours, until the potatoes are tender and cooked through.
5. Finish with Cream and Seasoning: Stir in the heavy cream (or half-and-half) to add richness, and season with salt and pepper to taste. For a smoother consistency, use an immersion blender to blend part or all of the soup according to preference.
6. Serve with Garnishes: Ladle the soup into bowls and garnish with additional shredded cheese, bacon bits, and chopped green onions or chives for added flavor and texture.

Notes

• You can substitute half-and-half for heavy cream for a lighter version, though the soup will be less rich.
• For a vegetarian version, use vegetable broth and omit bacon or substitute with vegetarian bacon bits.
• Using an immersion blender partially blends the soup, giving a creamy texture with some chunks of potatoes remaining for a rustic feel.
• For best flavor, cook the soup low and slow on the crock pot rather than high heat.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or in the microwave.

• Prep Time: 15 minutes
• Cook Time: 7 hours (low) or 4 hours (high)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: Potato Soup, Crock Pot Soup, Slow Cooker Soup, Creamy Potato Soup, Bacon Potato Soup, Ranch Potato Soup