why make this recipe
Crock Pot Crack Potato Soup is a comforting dish that’s perfect for feeding a crowd or enjoying a cozy night in. This soup is creamy, loaded with flavor, and super easy to make. Just throw your ingredients in the crock pot, let it do the work, and enjoy a warm bowl of deliciousness without the stress of long cooking times. Plus, it’s a great way to use up potatoes and indulge in the classic flavors of comfort food, making it a favorite for everyone.
how to make Crock Pot Crack Potato Soup
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
To serve Crock Pot Crack Potato Soup, ladle it into bowls and add your favorite garnishes. You can top it with extra shredded cheese, crispy bacon bits, or a sprinkle of chopped green onions for some freshness. It’s great on its own or paired with some crusty bread for a complete meal.
how to store Crock Pot Crack Potato Soup
To store leftover Crock Pot Crack Potato Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you’d like to store it longer, consider freezing it. Simply place the soup in a freezer-safe container, and it will last for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Crock Pot Crack Potato Soup
- Use a variety of potatoes for different textures. Russet or Yukon Gold work well.
- For an extra creamy soup, blend some of the mixture before adding the cream.
- Make it healthier by using turkey bacon or reducing the amount of cheese.
- Adjust the seasoning according to your taste. Feel free to add more spices or herbs for additional flavor.
variation
You can switch up this recipe by adding vegetables like corn or carrots for a bit of sweetness and texture. Another option is to use different types of cheese, such as pepper jack for a spicy kick or cream cheese for added creaminess.
FAQs
Can I make this soup without a crock pot?
Yes, you can make this soup on the stovetop. Just cook the potatoes in the broth until tender, then add the other ingredients as directed.
Can I add more protein to the soup?
Absolutely! You can add shredded chicken or sausage for a heartier version of this soup.
Is this soup gluten-free?
Yes, as long as you use a gluten-free ranch seasoning mix, this soup can be made gluten-free. Make sure to check the labels on all packaged ingredients.
Crock Pot Crack Potato Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Carnivore
Description
A creamy, flavorful potato soup perfect for feeding a crowd or enjoying a cozy night in.
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 varied textures, use different types of potatoes. Blend some of the mixture for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
