Description
Crock Pot Crack Potato Soup is the ultimate comfort food, combining the rich flavors of cheese, crispy bacon, and tender potatoes with a creamy, indulgent base. This easy-to-make soup is perfect for busy weeknights or cozy weekends when you want something hearty and satisfying with minimal prep work. The slow cooker does all the heavy lifting, allowing the ingredients to meld together into a rich, flavorful soup that’s sure to please a crowd.
Ingredients
Scale
- 6 cups of diced potatoes, peeled
- 1 cup of shredded cheddar cheese
- 1/2 cup of cooked and crumbled bacon
- 1 packet of ranch seasoning mix
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
- Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
- Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
- Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
- Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
- Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.
Notes
- Potato Choices: For a thick, starchy soup, use russet potatoes, which break down nicely during cooking and help thicken the base. If you prefer a creamier consistency, Yukon gold potatoes are an excellent option, as they maintain their structure while adding a buttery texture.
- Cheese Varieties: Sharp cheddar is the classic choice for its strong, tangy flavor, but you can experiment with milder cheeses like Monterey Jack or Colby. For a deeper flavor, try mixing in smoked gouda or pepper jack for a little spice.
- Bacon Tips: Cooking the bacon until crispy is key for adding texture and a smoky depth to the soup. If you’re looking for a healthier or vegetarian option, substitute turkey bacon or vegetarian bacon bits.
- Cream Base: The combination of cream cheese and heavy cream creates the signature richness of this soup. For a lighter version, you can substitute with reduced-fat cream cheese or half-and-half, though the result will be less indulgent.
- Flavor Boosters: For an extra burst of flavor, consider adding a packet of ranch seasoning or garlic powder. Sour cream or Greek yogurt can be stirred in at the end for tanginess.
- Consistency Control: If you prefer a thicker soup, mash some of the cooked potatoes or use a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water). For a smoother texture, puree part of the soup with an immersion blender.
- Garnishing Options: Elevate your presentation by garnishing with extra cheese, crispy bacon bits, chopped green onions, or fresh chives. A dollop of sour cream can also add creaminess and tang.
- Storage and Reheating: This soup stores well in the fridge for 3-4 days and can be reheated on the stovetop or in the microwave. If freezing, be sure to store it in freezer-safe containers and defrost in the fridge overnight before reheating. When reheating, add a little milk or cream to restore the soup’s creamy consistency.