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Crock Pot Crack Potato Soup

A creamy, cheesy potato soup made in the slow cooker, inspired by loaded baked potato toppings, perfect for cold weather.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Preparation
  1. Peel and dice the potatoes into even-sized pieces.
  2. In the crock pot, layer the diced potatoes at the bottom. Sprinkle ranch seasoning over the potatoes. Add shredded cheese and crumbled bacon on top.
  3. Pour the broth over the layered ingredients, ensuring the liquid covers them.
Cooking
  1. Cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender.
  2. Stir in heavy cream, season with salt and pepper. For a smoother soup, use an immersion blender.
Serving
  1. Ladle the soup into bowls and top with extra shredded cheddar, crispy bacon bits, and sliced green onions or chives. Serve with crusty bread, buttery dinner rolls, or a simple side salad.

Notes

Cut potatoes into uniform pieces for even cooking. Use Yukon Gold for a creamier texture or russets for a classic potato flavor. Adjust salt only after adding ranch seasoning and cheese due to their saltiness. Use heavy cream for richness or half-and-half for a lighter version.