Crock Pot Crack Potato Soup is the ultimate comfort food. Packed with hearty potatoes, creamy cheese, crispy bacon, and a flavorful ranch seasoning, this soup is a crowd-pleaser that’s easy to prepare. Perfect for chilly evenings or casual gatherings, it’s a dish that brings warmth and satisfaction with every spoonful.
Ingredients
- 6 cups potatoes, peeled and diced
- 4 cups chicken broth
- 1 small onion, finely chopped
- 1 packet ranch seasoning mix
- 8 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional garnish: green onions, additional cheese, or extra bacon
Instructions
- Prepare the Base
Place the diced potatoes, chopped onion, chicken broth, ranch seasoning mix, garlic powder, and black pepper in your crock pot. Stir well to combine. - Cook the Soup
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. - Blend for Creaminess
Use a potato masher to lightly mash some of the potatoes for a creamier texture. - Incorporate Cream Cheese
Add the softened cream cheese to the crock pot and stir until fully melted and blended. - Add Cheddar Cheese and Heavy Cream
Stir in the shredded cheddar cheese and heavy cream, mixing until the cheese is melted and the soup is creamy. - Add Bacon
Mix in the crumbled bacon, reserving some for garnish if desired. - Final Touches
Taste the soup and adjust seasonings if needed. Serve hot, garnished with green onions, additional cheese, or bacon.
Serving and Storage Tips
- Serving: This soup pairs beautifully with crusty bread or a fresh side salad. It’s a hearty meal on its own but can also complement lighter dishes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to restore its creamy texture if needed.
- Freezing: To freeze, cool the soup completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use frozen diced potatoes instead of fresh ones?
Yes, frozen diced potatoes can be a convenient substitute. No need to thaw them; just add them directly to the crock pot.
2. Can I make this soup vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and use vegetarian bacon or omit it entirely.
3. What can I use instead of ranch seasoning?
If you don’t have ranch seasoning, mix 1 teaspoon each of dried parsley, dill, and onion powder, plus a pinch of garlic powder and salt.
4. Can I prepare this soup on the stovetop?
Yes, combine the ingredients in a large pot and simmer over medium heat for about 30-40 minutes until the potatoes are tender. Follow the same steps to add cream cheese, cheddar, and bacon.
Enjoy this Crock Pot Crack Potato Soup and savor every creamy, cheesy bite!
PrintCrock Pot Crack Potato Soup!
This creamy potato soup is loaded with cheddar cheese, crispy bacon, and seasoned with ranch mix, all slow-cooked to perfection. It’s an easy and delicious meal that will warm you up on chilly days.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on low or 4 hours on high
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 cups diced potatoes (peeled)
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked, crumbled bacon
- 1 packet (1 oz) ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup 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 for uniform cooking.
- Layer the Ingredients: Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning mix evenly over the potatoes, then layer with the shredded cheddar cheese and crumbled bacon.
- Add the Broth: Pour the chicken or vegetable broth over the ingredients, ensuring the liquid just covers them.
- Cook the Soup: Cover the crock pot and cook on low for 7-8 hours or on high for 4 hours, until 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 texture, you can use an immersion blender to puree the soup to your desired consistency.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.
Notes
- For added convenience, you can use frozen diced potatoes instead of fresh ones.
- To make this soup vegetarian, use vegetable broth and omit the bacon.
- Adjust the thickness of the soup by adding more or less broth, depending on your preference.