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Crock Pot Crack Potato Soup

Bowl of crock pot crack potato soup topped with bacon cheese and green onions
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Ultimate comfort food that cooks itself. Creamy potato soup loaded with bacon, cheddar cheese, and ranch seasoning. Perfect for busy weeknights.

Ingredients

Scale
  • 6 cups diced potatoes, peeled (about 4–5 medium russets)
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon (4–6 strips)
  • 1 packet ranch seasoning mix (1 ounce)
  • 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

  1. Peel and dice the potatoes into 1/2-inch cubes for even cooking.
  2. Layer the diced potatoes in the bottom of your crock pot. Sprinkle ranch seasoning evenly over potatoes, then add shredded cheese and crumbled bacon on top.
  3. Pour the broth over the layered ingredients slowly, making sure the liquid covers everything by at least 1 inch. Add extra 1/2 cup broth if needed.
  4. Cover and cook on low for 7-8 hours or on high for 4 hours until potatoes are fork-tender and easily mash against the side of the crock pot.
  5. Once potatoes are tender, stir in the heavy cream and season with salt and pepper to taste. Continue cooking for 10-15 more minutes. For smoother texture, use an immersion blender to blend about half the soup.
  6. Let soup rest for 5-10 minutes to thicken slightly, then ladle into bowls and top with favorite garnishes.

Notes

  • Use russet potatoes for best creamy texture. Don’t add cream at beginning as it can curdle during long cooking.
  • For vegetarian version, omit bacon and use vegetable broth. Add smoked paprika for smoky flavor.
  • Soup can be frozen for up to 2 months. Whisk or blend after reheating if separated.

Nutrition

Find it online: https://www.benefitiany.com/crock-pot-crack-potato-soup/