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Crock Pot Crack Potato Soup

A creamy, flavorful potato soup with a hint of ranch seasoning, perfect for busy families and chilly days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled) Use a variety like Russets, reds, or Yukon golds for extra flavor.
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 1 cup heavy cream (or half-and-half) Substitute with a dairy-free cream alternative to make it dairy-free.
  • 1 packet ranch seasoning mix
  • 1/2 cup cooked and crumbled bacon Skip to make vegetarian.
  • 1 cup shredded cheddar cheese Pepper jack for heat or cream cheese for creaminess can be used.
  • Salt and pepper to taste Feel free to adjust the seasonings.
Optional Garnishes
  • extra cheese Add for more flavor.
  • bacon bits
  • chopped green onions Or chives for garnish.

Method
 

Preparation
  1. Peel and dice the potatoes into even-sized pieces.
  2. 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.
  3. Pour the broth over the layered ingredients, ensuring the liquid covers them.
Cooking
  1. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
  2. Stir in heavy cream, and season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
  1. Serve hot, garnished with optional ingredients like extra cheese, bacon bits, or chopped green onions.

Notes

If you have leftovers, let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months. Use an immersion blender for a thicker soup.