introduction
This Crock Pot Crack Potato Soup is warm, creamy, and easy to make. It tastes like loaded baked potatoes in a bowl. You put simple ingredients in the slow cooker and let it cook. It is great for busy days or cold nights.
why make this recipe
- It is simple and uses common ingredients.
- You set and forget it in the crock pot.
- It makes a large, comforting batch for family or guests.
- The flavor is rich from cheese, bacon, and ranch seasoning.
how to make Crock Pot Crack Potato Soup
Start by peeling and dicing the potatoes. Layer the potatoes, ranch mix, cheese, and bacon in the crock pot. Pour the broth over everything so it is covered. Cook on low for 7–8 hours or on high for 4 hours until the potatoes are soft. Stir in cream and season with salt and pepper. Use an immersion blender for a smoother texture or leave it chunky if you like.
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
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 hot in bowls.
- Top with extra cheddar, bacon bits, and chopped green onions or chives.
- Add a side of crusty bread or crackers.
- For a heartier meal, serve with a simple green salad.
how to store Crock Pot Crack Potato Soup
- Cool the soup to room temperature before storing.
- Store in airtight containers in the fridge for up to 3–4 days.
- Freeze in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
- Reheat on the stove over low heat, stirring often, or in the microwave in short bursts.
tips to make Crock Pot Crack Potato Soup
- Cut potatoes into even pieces so they cook at the same rate.
- Use full-fat cream for a richer texture. Half-and-half works too.
- If you like a smooth soup, blend part or all with an immersion blender.
- Taste before adding salt; the bacon and ranch mix add saltiness.
- Use cooked bacon or good-quality bacon bits for best flavor.
variation (if any)
- Make it vegetarian: use vegetable broth and skip the bacon; add sautéed mushrooms or smoked paprika for flavor.
- Add vegetables: chopped carrots or celery can add extra nutrition and texture.
- Use different cheese: pepper jack adds spice, while mozzarella makes it milder and stretchy.
- Make it lighter: use milk instead of heavy cream.
FAQs
Q: Can I use frozen diced potatoes?
A: Yes. If you use frozen potatoes, reduce the cook time and check for doneness earlier.
Q: Can I make this on the stove?
A: Yes. Cook potatoes in broth until tender, stir in cheese and bacon, then add cream and seasonings.
Q: How do I make the soup thicker?
A: Mash some of the cooked potatoes in the pot or blend a cup and return it to the soup. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then heat until it thickens.
Q: Can I skip the ranch seasoning?
A: You can use garlic powder, onion powder, salt, and dried herbs instead, but the ranch gives a key flavor here.
Q: Is this recipe freezer friendly?
A: Yes. Cool fully, then freeze in portions. Thaw in the fridge and reheat gently.
Conclusion
For more slow cooker ideas and a similar recipe, see Crock Pot Crack Potato Soup | The Recipe Critic and Slow Cooker Crack Potato Soup – Plain Chicken.
Print
Crock Pot Crack Potato Soup
- Total Time: 495 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A warm and creamy soup that tastes like loaded baked potatoes, perfect for busy days or cold nights.
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 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 hot with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
Use full-fat cream for a richer texture. Consider blending part or all of the soup for a smoother consistency.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg