introduction
This soup is warm, creamy, and easy. It cooks in the crock pot while you do other things. The flavors are simple: potatoes, cheese, bacon, and ranch seasoning. If you like comfort food, you will like this soup. For another slow cooker idea, see rotisserie recipe ideas.
why make this recipe
You make this recipe because it is fast to set up and needs little work. It feeds a family and makes good leftovers. The soup tastes rich but uses few steps. You can keep it mild or make it stronger with more bacon or cheese. Try a different slow cooker meal or idea here: slow cooker tips.
how to make Crock Pot Crack Potato Soup
This section shows the simple steps to make the soup in your crock pot. You layer the ingredients, pour the broth, and let it cook until the potatoes are soft. Finish with cream and blend a little if you want a smoother texture.
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 each bowl with extra cheese, bacon bits, and green onions or chives. You can add a side of crusty bread or crackers. The soup is filling so one bowl can be a whole meal.
how to store Crock Pot Crack Potato Soup
Cool the soup to room temperature before storing. Put it in airtight containers. Keep in the fridge for up to 3-4 days. For longer storage, freeze in safe containers for up to 2 months. Thaw in the fridge, then reheat on the stove or in the microwave until hot.
tips to make Crock Pot Crack Potato Soup
- Cut the potatoes in even pieces so they cook evenly.
- Use low heat for the best flavor and texture.
- If you like thicker soup, mash some potatoes or use an immersion blender a little.
- Add salt at the end because the cheese and bacon add saltiness.
- For a lighter version, use half-and-half instead of heavy cream. See another simple slow cooker idea here: easy slow cooker ideas.
variation (if any)
- Make it vegetarian: skip the bacon and use extra cheese and smoked paprika for flavor.
- Add cooked chicken for more protein.
- Use different cheeses like pepper jack for spice or Swiss for mild taste.
- Swap potatoes for cauliflower for a lower-carb version.
FAQs
Q: Can I use frozen diced potatoes?
A: Yes. Increase the cooking time a bit and check that potatoes are soft before adding cream.
Q: Can I make this on the stove?
A: Yes. Cook potatoes in broth until soft, then add cheese, bacon, and cream. Simmer until thick.
Q: How do I make the soup creamy without cream?
A: Mash some of the cooked potatoes into the broth or add a cup of milk mixed with a tablespoon of flour to thicken.
Q: Can I leave out the ranch seasoning?
A: Yes. Use garlic powder, onion powder, salt, and pepper instead.
Q: Is the soup freezer safe?
A: Yes. Freeze before adding fresh garnishes. Thaw in the fridge and reheat well.
Conclusion
If you want the original recipe and a quick reference, see the full page at Crock Pot Crack Potato Soup | The Recipe Critic.
Print
Crock Pot Crack Potato Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A warm and creamy crock pot soup featuring potatoes, cheese, and bacon that’s perfect for a comforting meal.
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 with optional garnishes like extra cheese, bacon bits, or chopped green onions.
Notes
For thicker soup, mash some potatoes or use an immersion blender. Be mindful of salt, as cheese and bacon contribute saltiness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg
Keywords: crock pot soup, potato soup, comfort food, creamy soup, easy soup