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Crock Pot Crack Potato Soup!

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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.

Ingredients

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  • 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.

Find it online: https://recipe.newsvks.com/crock-pot-crack-potato-soup-2/