Introduction

This Crock Pot Crack Potato Soup is the perfect solution for busy days when you want something comforting and delicious with minimal effort. Creamy, cheesy, and packed with flavor, this slow-cooked soup will quickly become a family favorite. Just set it in the crock pot and come back to a warm, hearty meal.

A bowl filled with creamy potato soup sits on a white marbled surface. The soup has several layers starting with a smooth, beige creamy broth at the bottom. On top of the broth, chunky pieces of pale yellow potatoes fill most of the bowl. Scattered over the potatoes are small crispy bits of reddish-brown bacon, sprinkled evenly. Shredded, bright orange cheddar cheese lies melted in thin strands across the top, blending slightly with the cream. Small dark green bits of chopped parsley are dotted lightly over the cheese and bacon, adding a fresh pop of color. The bowl is white with a black rim, giving a simple but elegant look. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups diced potatoes (about 1-inch pieces)

2 cups shredded sharp cheddar cheese

6 slices cooked and crumbled bacon (optional)

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, crispy bacon bits, fresh chives

Instructions

Step 1: Peel and dice the potatoes into roughly 1-inch cubes for even cooking. This should take about 10 minutes.

Step 2: In your crock pot, layer the diced potatoes evenly. Sprinkle the ranch seasoning mix over the top, followed by the shredded cheddar cheese and crumbled bacon if using.

Step 3: Pour the chicken or vegetable broth over the layers, ensuring the ingredients are fully covered but not overflowing the crock pot.

Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until the potatoes are tender and flavors meld.

Step 5: Stir in the heavy cream or half-and-half. For a creamier texture, blend part of the soup using an immersion blender or transfer a portion to a regular blender, then return it to the pot. Season with salt and pepper to taste.

Step 6: Serve hot, garnished with extra cheese, bacon bits, or fresh chives as desired. Enjoy the cozy comfort of this hearty soup!

Tips & Variations

Use a mix of Russet and Yukon Gold potatoes for richer flavor and creamier texture.

Don’t skip the ranch seasoning—it’s key to the soup’s signature flavor.

For more flavor, sauté bacon before adding it to the soup.

Vegetarian option: omit bacon and use vegetable broth.

Add a teaspoon of cayenne pepper or hot sauce for a spicy kick.

Try Monterey Jack or Pepper Jack cheese for a different cheesy twist.

Fresh herbs like thyme, rosemary, or parsley add an aromatic boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, let the soup cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stove. Stir well when reheating as creamy soups can separate slightly.

FAQs

Can I make Crock Pot Crack Potato Soup ahead of time?

Yes! Prepare the ingredients the night before, store them covered in the fridge, and start the crock pot in the morning. This way, dinner will be ready when you arrive home.

Is this soup gluten-free?

It is naturally gluten-free if you use gluten-free ranch seasoning mix and broth. Always check ingredient labels to be certain.