If you’re looking for the ultimate comfort food to warm you up from the inside out, this Crock Pot Crack Potato Soup is exactly what you need. Imagine creamy, cheesy, and rich potato soup that practically melts in your mouth – all made effortlessly in your crockpot. It’s the kind of soup that makes you want to dive in with a spoon and savor every bite. Perfect for busy days, chilly evenings, or when you just want something indulgent and filling without the hassle of slaving over a stove.
This soup is so addictive (hence the name “crack potato soup”), you’ll find yourself going back for seconds, or maybe even thirds! Loaded with tender potatoes, crispy bacon, creamy cheese, and a little zesty ranch flavor, this one is sure to become a family favorite in no time.
Ingredients
You’ll need just a handful of
Ingredients
to create this mouthwatering Crock Pot Crack Potato Soup. Here’s what you’ll need:
6 cups of diced potatoes, peeled – Choose a starchy variety like Russets for that perfect creamy texture.
1 cup shredded cheddar cheese – For that melty, cheesy goodness that every potato soup deserves.
1/2 cup cooked and crumbled bacon – Bacon brings that irresistible smoky, salty crunch we all love.
1 packet ranch seasoning mix – This is where the “crack” magic happens! The ranch seasoning adds a tangy, savory kick that ties it all together.
4 cups chicken or vegetable broth – This will form the base of your soup and give it the right consistency.
1 cup heavy cream (or half-and-half for a lighter option) – For the richness and creaminess that make this soup feel like a hug in a bowl.
Salt and pepper to taste – Simple seasonings to bring out all the flavors.
Optional garnishes: extra shredded cheddar cheese, bacon bits, chopped green onions, or chives – because who doesn’t love a little extra flavor and color on top?
Instructions
Alright, let’s dive in! This soup is as easy to make as it is delicious. Here’s how to bring this creamy, cheesy masterpiece to life:
Step 1: Prep the Potatoes
Start by peeling and dicing your potatoes into even-sized chunks. This helps them cook evenly and ensures every spoonful has that perfect, tender texture. You don’t need to worry about them being perfect cubes—just make them bite-sized!
Step 2: Layer the
Ingredients
in the Crockpot
Now for the fun part: layering everything in the crockpot. Place your diced potatoes at the bottom, then sprinkle the ranch seasoning packet over them. This seasoning is where all the flavor magic happens! Next, top the potatoes with the shredded cheddar cheese and the crumbled bacon. That’s right, the bacon goes in now – you want that smokiness to infuse the soup as it cooks.
Step 3: Add the Broth
Pour your chicken or vegetable broth over the layered
Ingredients
. Make sure the liquid covers the potatoes and other
Ingredients
. This is what will cook everything to that perfect, creamy texture.
Step 4: Let the Crockpot Do Its Thing
Cover your crockpot and cook the soup on low for 7-8 hours or on high for 4 hours. You’ll know the soup is ready when the potatoes are tender and easily mashed with a fork. Trust me, the wait will be so worth it!
Step 5: Add the Cream and Season
Once your potatoes are perfectly tender, it’s time to make the soup creamy and luscious. Stir in the heavy cream (or half-and-half if you’re looking for a lighter version). Season with salt and pepper to taste, and give it a good mix.
For a super smooth consistency, you can use an immersion blender to puree the soup a bit – it’s totally optional, but it makes the soup velvety and luxurious. If you like it chunkier, just give it a quick stir and leave it as is.
Step 6: Serve and Garnish
Scoop the soup into bowls and top with any garnishes you like! Extra shredded cheese, a sprinkle of bacon bits, chopped green onions, or fresh chives add the perfect finishing touch. Grab a spoon and enjoy!
Notes
Potatoes: I recommend using Russet potatoes for this recipe because they break down and become super creamy when cooked. You can also use Yukon Golds if you want a buttery flavor.
Bacon: If you don’t have crumbled bacon on hand, feel free to cook your own. Just fry up some bacon and crumble it into pieces—it’s totally worth the extra step for that crispy texture.
Cream: The heavy cream really makes this soup rich and indulgent. If you want to make it a bit lighter, swap it out for half-and-half, or even milk.
Consistency: If you prefer a chunkier soup, skip the immersion blender. For a smoother, creamier texture, blend it to your desired consistency.
Freezing: This soup freezes well, but I recommend freezing it before adding the cream and cheese. When you reheat it, add the cream and cheese to bring it back to life!
Nutrition
Indulge in a comforting bowl of this soup while still keeping track of what you’re eating. Here’s the
Nutrition
al breakdown per serving:
Calories: 400 kcal
Fat: 27g
Carbohydrates: 30g
Protein: 10g
Fiber: 4g
Sodium: 870mg
Cholesterol: 65mg
This soup is a deliciously satisfying meal, with a perfect balance of creamy, savory, and comforting flavors. The bacon and ranch seasoning really pack a punch, making it a dish you’ll crave time and time again. Just keep in mind that this is a richer, indulgent soup, so it’s perfect for those special comfort food moments!
Additional Information
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Recipe image credits to the rightful owner. 🌟
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