Crock Pot Crack Potato Soup (Print Version)
Velvety potato soup full of cheddar, smoky bacon, ranch, and herbs; simple slow-cooked comfort for any occasion.
# Ingredients:
→ Base
01 -
6 cups russet or Yukon gold potatoes, peeled and diced
02 -
4 cups chicken broth or vegetable broth
→ Dairy
03 -
1 cup shredded cheddar cheese
04 -
1 cup heavy cream
→ Seasonings
05 -
1 packet ranch seasoning mix
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Protein and Garnishes
08 -
1/2 cup cooked and crumbled bacon
09 -
Additional shredded cheddar cheese, for garnish (optional)
10 -
Extra cooked bacon bits, for garnish (optional)
11 -
Chopped green onions or fresh chives, for garnish (optional)
# Steps:
01 -
Peel the potatoes and dice them into uniform 1/2-inch cubes for even cooking.
02 -
Place diced potatoes at the bottom of the crock pot. Sprinkle ranch seasoning mix evenly over the potatoes, then add shredded cheddar cheese and crumbled bacon on top.
03 -
Pour chicken or vegetable broth over the ingredients, ensuring potatoes are fully submerged.
04 -
Cover the crock pot and cook on low for 7 to 8 hours or on high for 4 hours until potatoes are fork-tender.
05 -
Stir in heavy cream and mix thoroughly, creating a smooth, creamy consistency.
06 -
Adjust salt and freshly ground black pepper as needed to balance flavors.
07 -
Ladle soup into bowls and garnish with extra cheese, bacon bits, green onions, or chives as desired.
# Notes:
01 -
For extra creaminess, mash some of the potatoes directly in the slow cooker before serving.