There’s something magical about a cozy bowl of soup, don’t you think? It’s like a warm hug on a chilly day. This Crock Pot Crack Potato Soup is my little secret for those evenings when you want something rich, creamy, and utterly comforting without breaking a sweat. I stumbled upon this recipe during a busy week, desperately needing a one-pot wonder that would satisfy my family. The result? An addictive potato soup that has everyone begging for seconds. Let me share this gem with you!
Why you’ll love this recipe
Imagine the creamy richness of a classic potato soup, but then amplify that with cheese, bacon, and ranch seasoning. What unfolds is a flavor explosion that’s hearty enough to serve as a meal and comforting enough to revive the soul. Picture yourself coming home after a long day, and the moment you walk through the door, the mouthwatering aroma welcomes you like a friend.
But here’s the kicker: the beauty of this dish isn’t just in its heartiness. It’s a set-it-and-forget-it masterpiece. You can toss it all in the crock pot in the morning and let it simmer while you live your life. Plus, this soup is a delightful crowd-pleaser. Whether it’s families gathering for dinner, a chilly evening with friends, or even just a solo indulgence, it fits the bill every time. What’s not to love?
Gather these ingredients
Let’s gather our stars! Here’s what you’ll need to make this creamy delight sing:
- 6 cups diced potatoes (peeled): The backbone of our soup. Choose a starchy variety like Russets for that velvety texture.
- 1 cup shredded cheddar cheese: Bring on the cheese! You can’t go wrong with sharp cheddar for a robust flavor.
- 1/2 cup cooked and crumbled bacon: Ah, bacon—the magic ingredient that elevates everything it touches. Feel free to use turkey bacon for a lighter twist or even omit it for a vegetarian version.
- 1 packet ranch seasoning mix: This is where we get punchy flavor. You can use homemade ranch seasoning if you’re feeling adventurous!
- 4 cups chicken or vegetable broth: Go for homemade if you can; otherwise, a good-quality store-bought broth will work wonders.
- 1 cup heavy cream (or half-and-half): For that decadent creaminess. If you want a lighter version, opt for half-and-half, or try unsweetened coconut milk for a dairy-free spin.
- Salt and pepper to taste: Always a must for those finishing touches.
- Optional garnishes: Want to take it up a notch? Top with extra cheese, bacon bits, chopped green onions, or fresh chives to get those layers of flavor.
All lined up and ready to go? Let’s dive into the magic of making this soup!
Preparing Crock Pot Crack Potato Soup
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Peel and dice the potatoes into even-sized pieces. Uniformity is key for even cooking.
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Layer those potatoes at the bottom of the crock pot. Next, sprinkle the ranch seasoning mix over the potatoes—it’s like sprinkling fairy dust!
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Add in shredded cheese and crumbled bacon, creating a delicious layer of goodness.
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Pour the broth gently over the layered ingredients. Make sure the liquid covers them; we want our potatoes swimming happily.
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Set your crock pot to low for 7-8 hours or high for 4 hours. Patience is a virtue, my friend—good things come to those who wait.
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Once the potatoes are tender, stir in that luscious heavy cream, and season with salt and pepper to taste. For a creamy finish, grab your immersion blender and give it a quick whirl for a smoother texture.
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Serve it up! Top with those optional garnishes, and voila!
Best way to enjoy it
This soup is versatile—perfect as a main dish or a cozy side. I love pairing it with a crusty baguette for dipping or a simple green salad to balance the richness. Really, you can’t go wrong. For a fun twist, try adding a dollop of sour cream or a sprinkle of hot sauce for an added kick.
Storage and reheating tips
Wondering how to save the leftovers? First, allow the soup to cool completely before transferring it to an airtight container. You can store it in the fridge for about 3-4 days. Reheating is easy; just pop it on the stovetop over medium heat or in the microwave until warm. If you’re feeling organized, this soup also freezes beautifully. Just leave out the cream if you plan to freeze it—add that in after reheating!
Extra tips and advice
Here are some little nuggets of wisdom to elevate your soup game:
- If you want an even deeper flavor, sauté the bacon until crisp before adding it to the soup.
- For a texture twist, reserve some of the diced potatoes, sauté them in bacon fat, and stir them in at the end.
- Don’t shy away from adjusting the seasoning. Taste as you go, and don’t be afraid to add more ranch mix if you’re feeling daring!
Creative Twists
The beauty of this soup is its adaptability. Want to spice it up? Add diced jalapeños for a zesty kick. Or swap out the cheddar cheese for pepper jack for a whole new experience! Feeling experimental? Try adding corn or diced bell peppers for a pop of color and texture. You could even play with herbs—add fresh parsley or dill to brighten things up!
Ingredients List
- 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 to follow
- Peel and dice the potatoes into even-sized pieces.
- Layer the diced potatoes at the bottom of the crock pot.
- 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, then 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.
Common questions
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Can I prep this ahead of time? Absolutely! You can chop the potatoes and prep everything in advance, then just throw it all into the crock pot in the morning.
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How can I make this vegetarian? Substitute the chicken broth for vegetable broth and skip the bacon; it’ll still be delicious!
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Can I freeze this soup? Yes! It freezes well, just remember to add cream after reheating.
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How can I spice it up? Throw in some diced jalapeños or a dash of hot sauce for heat!
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How long does it take to cook? About 7-8 hours on low or 4 on high. Just enough time to get your day started while the soup does its magic!
You’re now armed with the secrets to making this delightful Crock Pot Crack Potato Soup, and I can’t wait for you to try it! Don’t be afraid to add your own flair, play with toppings, and share your culinary adventures. Remember, cooking is about joy and experimentation. Here’s to cozy meals and warm kitchens—go get your chop on!
Crock Pot Crack Potato Soup
Description
Crock Pot Crack Potato Soup is a rich, creamy delight made with potatoes, cheese, bacon, and ranch seasoning. Set it and forget it with this easy crock pot recipe.Ingredients for Crock Pot Crack Potato Soup
Main Ingredients
Instructions
Preparation
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Prep the Potatoes
Peel and dice the potatoes into even-sized pieces.Uniformity is key for even cooking. -
Layer Ingredients
Layer the diced potatoes at the bottom of the crock pot.Sprinkle ranch seasoning over the potatoes. -
Add Cheese and Bacon
Add shredded cheese and crumbled bacon on top of the potatoes. -
Pour in Broth
Pour the broth over the layered ingredients to ensure the liquids cover them. -
Set Crock Pot
Cook on low for 7-8 hours or on high for 4 hours until the potatoes are tender.Good things come to those who wait. -
Stir in Cream
Once the potatoes are tender, stir in the heavy cream and season with salt and pepper.Blend for a smoother texture if desired. -
Serve
Top with optional garnishes and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 890mg38%
- Potassium 850mg25%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 10g20%
- Vitamin A 15 IU
- Vitamin C 20 mg
- Calcium 20 mg
- Iron 8 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 5 mcg
- Thiamin 10 mg
- Riboflavin 8 mg
- Niacin 6 mg
- Vitamin B6 8 mg
- Folate 10 mcg
- Vitamin B12 10 mcg
- Biotin 0 mcg
- Pantothenic Acid 8 mg
- Phosphorus 15 mg
- Iodine 0 mcg
- Magnesium 8 mg
- Zinc 15 mg
- Selenium 0 mcg
- Copper 8 mg
- Manganese 8 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
