Description
Crock Pot Crack Potato Soup is a creamy, cheesy, and beef bacon-infused comfort food that cooks with minimal effort.
Ingredients
Scale
- 6 cups diced potatoes (peeled)
- 1/2 cup cooked and crumbled beef bacon
- 1 packet ranch seasoning mix (1 oz)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional garnishes: extra shredded cheddar cheese, cooked and crumbled beef bacon bits, chopped green onions, or chives
Instructions
- In a slow cooker, combine the peeled, diced potatoes, cooked and crumbled beef bacon, 1 packet of ranch seasoning mix, 4 cups of chicken or vegetable broth, and season with salt and pepper to taste. Stir gently to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes are completely fork-tender.
- Once the potatoes are tender, carefully remove the lid. Mash the potatoes directly in the slow cooker using a potato masher for a chunkier soup, or use an immersion blender for a smoother consistency.
- Stir in the 1 cup of heavy cream (or half-and-half) and 1 cup of shredded cheddar cheese until the cheese is fully melted and incorporated.
- Taste the soup and adjust seasonings (salt and pepper) if necessary to your preference.
- Ladle the warm Crock Pot Crack Potato Soup into serving bowls. Garnish each bowl generously with extra shredded cheddar cheese, cooked and crumbled beef bacon bits, and chopped green onions or chives, if desired. Serve immediately and enjoy!
Notes
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg