Description
Crock Pot Crack Potato Soup is a comforting dish that combines tender potatoes, savory beef, and sharp cheddar cheese.
Ingredients
Scale
- 6 cups diced potatoes, peeled
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled beef
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt to taste
- Black pepper to taste
- Optional garnishes: extra cheese, beef bits, chopped green onions, or chives
Instructions
- Cook beef until crispy; crumble and set aside (reserve some for garnish). Peel and dice potatoes. If using, prepare optional garnishes like chopping green onions or chives.
- Place diced potatoes into a large slow cooker. Pour in chicken or vegetable broth. Sprinkle with ranch seasoning mix, salt, and pepper. Stir gently to combine ingredients and seasonings.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until potatoes are fork-tender.
- Once potatoes are tender, mash some of them directly in the slow cooker to achieve your desired creamy consistency (leaving some chunks for texture). Stir in the heavy cream (or half-and-half), shredded cheddar cheese, and the cooked crumbled beef. Continue to stir until the cheese is fully melted and the soup is creamy and well combined.
- Taste the soup and adjust seasonings (salt, pepper) as needed. Ladle generous portions into bowls. Garnish with reserved shredded cheddar cheese, beef bits, chopped green onions, or chives as desired. Serve immediately and enjoy!
Notes
- This soup is perfect for chilly evenings.
- Feel free to customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg