Crock Pot Crack Potato Soup
A creamy, hearty potato soup made effortlessly in a slow cooker, perfect for any gathering or weeknight meal.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Provides hearty texture
- 1 cup shredded cheddar cheese Adds creaminess and flavor
- 1/2 cup cooked and crumbled bacon Brings a savory, smoky flavor
- 1 packet ranch seasoning mix Enhances overall flavor
- 4 cups chicken or vegetable broth Offers moisture and a base for the soup
- 1 cup heavy cream (or half-and-half) Adds richness and creaminess
- Salt and pepper to taste For seasoning
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives For added flavor and visual appeal
Instructions
Preparation
- Begin by peeling and dicing the potatoes into uniform pieces.
- In your Crock Pot, layer the diced potatoes evenly at the bottom.
- Add in the cooked and crumbled bacon, distributing it evenly among the diced potatoes.
- Sprinkle the ranch seasoning mix over the potato and bacon layer.
- Pour the chicken or vegetable broth over the layered ingredients.
- Cover the Crock Pot with its lid. Set it to cook on low.
Cooking
- Once the soup has cooked and the potatoes are tender, remove the lid and add the heavy cream (or half-and-half).
- Stir gently until everything is well incorporated.
- Season with salt and pepper to taste, adjusting based on your preference.
Serving
- For serving, consider garnishing with extra cheese, bacon bits, or sliced green onions if desired.
- Ladle the soup into bowls and enjoy a warm, comforting meal.
Notes
To store, allow the soup to cool completely at room temperature. Transfer it into an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze it in a suitable container for up to 3 months. Reheat on the stovetop over low heat.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 1g
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