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Crock Pot Crack Potato Soup

A creamy and comforting slow-cooked potato soup loaded with ranch seasoning, cheese, and bacon, reminiscent of a loaded baked potato.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups diced potatoes (peeled) about 2–3 medium-large potatoes, or 1.5–2 lb total
  • 1 cup shredded cheddar cheese sharp gives more flavor
  • 1/2 cup cooked and crumbled bacon reserve a little for garnish
  • 1 packet ranch seasoning mix
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half for a lighter finish
  • 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 1-inch pieces.
  2. Layer the diced potatoes in the bottom of the crock pot.
  3. Sprinkle the ranch seasoning over the potatoes.
  4. Scatter the shredded cheddar and crumbled bacon on top, reserving some for garnish.
  5. Pour the broth over everything until mostly covered.
Cooking
  1. Cook on low for 7-8 hours or on high for 4 hours until fork-tender.
  2. Stir in the heavy cream and season with salt and pepper.
  3. For a smoother soup, use an immersion blender to blend to desired consistency.
  4. Ladle into bowls and garnish with reserved cheese, bacon, and green onions.

Notes

Store leftovers in airtight containers for up to 3-4 days in the refrigerator or freeze for up to 2 months. Reheat gently on the stove. Avoid boiling once the cream is added.