This Crock Pot crack potato soup is a rich and comforting dish packed with tender potatoes, crispy bacon, ranch seasoning, and gooey cheese. Perfect for busy weeknights or cozy weekends, it’s easy to make and full of bold, satisfying flavors.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 8 oz cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- 1 cup cooked, crumbled bacon (plus extra for garnish)
- 1/2 cup heavy cream (optional for extra creaminess)
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the Base:
- Add the diced potatoes, onion, chicken broth, and ranch seasoning mix to the crock pot. Stir to combine.
- Cook the Soup:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Blend for Creaminess:
- Use an immersion blender to blend the soup slightly for a creamy texture, leaving some potato chunks for texture. Alternatively, mash the potatoes lightly with a potato masher.
- Add the Cheese and Cream:
- Stir in the cream cheese, shredded cheddar, and heavy cream (if using). Mix until the cheeses are fully melted and the soup is smooth.
- Add the Bacon:
- Stir in the crumbled bacon, reserving some for garnish.
- Serve:
- Ladle the soup into bowls and top with extra bacon, green onions, and a sprinkle of shredded cheese if desired.
Tips for the Best Potato Soup
- Use Yukon Gold potatoes: They add natural creaminess and hold their shape well.
- Make it ahead: Prepare and refrigerate; reheat gently in the crock pot before serving.
- Add a kick: Stir in a pinch of cayenne or top with hot sauce for a spicy twist.
Nutrition (Per Serving, Approx. 6 Servings)
- Calories: 450
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 850mg
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
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