introduction
Crock Pot Crack Potato Soup warms up any day. It’s creamy, cheesy, and full of flavor. Perfect for busy weeknights or chilly weekends. You can set it and forget it while you tackle other tasks. Your family will love it!
Why make this recipe
This recipe is super easy. Just throw everything in the crock pot and let it cook. It’s packed with flavor and gives you that cozy comfort. Plus, it saves time because you don’t have to stand over the stove. Your family will ask for it again and again!
how to make Crock Pot Crack Potato Soup
Start by peeling and dicing your potatoes. Layer them in the crock pot. Sprinkle ranch seasoning on top. Add cheese and bacon next. Pour in the broth, covering everything well. Cook on low for 7-8 hours or on high for 4 hours. When the potatoes are soft, stir in the heavy cream. Season with salt and pepper. Blend for a smoother texture if you like.
Ingredients :
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled dinde 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
Directions :
- Peel and dice the potatoes into even-sized pieces.
- In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes. Add shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring the liquid covers them.
- Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
- Stir in heavy cream, season with salt and pepper. For a smoother soup, use an immersion blender.
- Serve with optional garnishes like extra cheese, bacon bits, or chopped green onions.
How to serve Crock Pot Crack Potato Soup
Serve this soup for a cozy weeknight dinner. It pairs well with simple sides like bread or a salad. You can also use it for meal prep. Pack it up for lunch or a quick dinner later in the week.
How to store Crock Pot Crack Potato Soup
Store any leftovers in an airtight container. It keeps well in the fridge for about 3-4 days. For longer storage, freeze it for up to 3 months. When reheating, add a bit of broth if it thickens too much.
Tips to make Crock Pot Crack Potato Soup
For the best texture, make sure your potatoes are cut evenly. This helps them cook at the same rate. Experiment with extra spices if you like bolder flavors. Use a blender if you want it creamier.
variation
Switch up the cheese for another favorite, like pepper jack or gouda. Add veggies like corn or broccoli for extra nutrition. You can also use turkey bacon or leave out the meat for a veggie version.
FAQs
Can I use frozen potatoes?
Yes! Just add a little extra cooking time.
What can I use instead of heavy cream?
Half-and-half works great, or use milk for a lighter soup.
How do I thicken the soup?
If you want it thicker, mash some of the potatoes or add a cornstarch slurry while cooking.
Crock Pot Crack Potato Soup
- Total Time: 435 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A creamy and cheesy potato soup made in the crock pot, perfect for busy weeknights or chilly weekends.
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
- Peel and dice the potatoes into even-sized pieces.
- In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes. Add shredded cheese and crumbled bacon on top.
- Pour the broth over the layered ingredients, ensuring the liquid covers them.
- Cook on low for 420 minutes (7 hours) or on high for 240 minutes (4 hours), until the potatoes are tender.
- Stir in heavy cream, season with salt and pepper. For a smoother soup, use an immersion blender.
Notes
For the best texture, make sure your potatoes are cut evenly. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg