Crock Pot Crack Potato Soup Recipe
Indulge in the rich and comforting flavors of Crock Pot Crack Potato Soup. This easy-to-make recipe combines the heartiness of potatoes, the richness of cheese, and the savory goodness of bacon, all brought together in a creamy broth. Perfect for chilly evenings or as a satisfying family meal, this soup is sure to become a favorite.
Equipment
- Crock Pot or Slow Cooker
- Immersion Blender (optional, for smoother soup)
- Peeler and Knife (for preparing potatoes)
- Measuring Cups and Spoons
Ingredients
- 6 cups of diced potatoes peeled
- 1 cup of shredded cheddar cheese
- 1/2 cup of cooked and crumbled bacon
- 1 packet of ranch seasoning mix
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream or half-and-half for a lighter version
- Salt and pepper to taste
- Optional garnishes: extra cheese bacon bits, chopped green onions, or chives
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
- Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
- Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
- Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
- Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
- Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.
- Enjoy: Serve your Crock Pot Crack Potato Soup hot, accompanied by crusty bread or a side salad for a complete meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half and use low-fat cheese.
- The soup can be made vegetarian by omitting bacon and using vegetable broth.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat on the stove over low heat, adding a bit of broth or water if the soup has thickened.