Ingredients:
- 6 cups potatoes, peeled and diced (about 4 large potatoes)
1 medium onion, chopped
3 cups chicken broth
1(8 oz) package cream cheese, softened
1 packet (1 oz) ranch seasoning mix
- 2 cups shredded cheddar cheese
11/2 cups cooked bacon, crumbled
- 1 cup heavy cream (or milk for a lighter version)
2 tablespoons butter
Salt and pepper, to taste
Optional garnish: Extra bacon, shredded cheese, green onions, or sour cream
INSTRUCTIONS:
Step 1: Prepare the Ingredients
- Prep the Potatoes: Peel and dice the potatoes into small, even pieces for quicker cooking.
- Cook Bacon: Cook the bacon in a skillet until crispy, then crumble and set aside.
Step 2: Assemble the Soup in the Crock Pot
- Add Ingredients to Crock Pot: Place the diced potatoes, chopped onion, and chicken broth into the crock pot Stir in the ranch seasoning mix, and add a pinch of salt and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
Step 3: Add Creaminess
- Creamy Mixture: in a medium bowl, whisk together the softened cream cheese, heavy cream (or milk), and I cup of
shredded cheddar cheese until smooth. Add this mixture to the crock pot, stirring to combine 2. Mash Potatoes (Optional): if you prefer a creamier soup, use a potato masher to mash some of the potatoes while they’re still in the crock pot.
Step 4: Finish the Soup
- Add Bacon and Cheese: Stir in the crumbled bacon and the remaining 1 cup of cheddar cheese. Let the soup cook for an additional 15-20 minutes to allow the flavors to meld.
- Adjust Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or even a bit of extra ranch seasoning if desired
Step 5: Serve
- Garnish and Serve: Ladle the soup into bowls and top with additional crumbled bacon, extra cheese, green onions, or
sour cream if desired. Serve warm and enjoy!
Tips:
Thickening the Soup: if you want a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of cold
water and stir it into the soup 30 minutes before serving.
Low Carb Option: Substitute half of the potatoes with cauliflower for a low-carb version. Freezing: This soup freezes well. Just let it cool completely, transfer to an airtight container, and freeze for up to 3 months.
Nutritional Information (per serving, based on 8 servings):
Calories: 450 kcal
Total Fat: 32q Saturated Fat 16g
Cholesterol: 90mg
Sodium: 800mg Total Carbohydrates: 24g
Dietary Fiber: 2g Sugars: 3g
Protein: 15g
This Crock Pot Crack Potato Soup is creamy, cheesy, and packed with flavor. It’s the ultimate comfort food for chilly days, and the slow cooker makes it easy to prepare and enjoy!