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Crock Pot Crack Potato Soup

Crock Pot Crack Potato Soup: Creamy Comfort for Busy Nights

Crock Pot Crack Potato Soup is a creamy, savory dish perfect for busy nights, made with cheese, bacon, and ranch seasoning.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Potatoes (russet or Yukon gold)
  • 4 cups Chicken or Vegetable Broth use low-sodium and gluten-free if needed
For Flavor Boost
  • 1 packet Ranch Seasoning Mix gluten-free options available
  • 6 slices Bacon (optional) substitute with turkey bacon or omit for vegetarian
For Creaminess
  • 2 cups Shredded Cheddar Cheese can swap for favorite cheese
  • 1 cup Heavy Cream or Half-and-Half milk or dairy-free alternative can be used
For Seasoning
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Begin by peeling and dicing the potatoes into 1-inch cubes, which should take about 10 minutes.
  2. In your crock pot, start layering by adding the diced potatoes evenly across the bottom.
  3. Carefully pour chicken or vegetable broth over the layers in the crock pot.
  4. Set the crock pot to low and allow it to cook for 7-8 hours, or on high for about 4 hours.
  5. Once the potatoes are tender, stir in heavy cream or half-and-half, mixing gently until fully incorporated.
  6. Ladle the soup into warm bowls and garnish with extra shredded cheese, crispy bacon bits, or chopped green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 34gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. Freezer friendly for up to 3 months. Reheat by adding broth or cream if it thickens.

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