Crock Pot Crack Potato Soup
A comforting, cheesy soup that delivers the flavors of a loaded baked potato in a quick and easy slow-cooker recipe.
Ingredients
Main Ingredients
- 6 cups diced potatoes, peeled (Yukon Gold or Russet work well) Cut into 1-inch cubes for even cooking.
- 1 cup shredded cheddar cheese (sharp cheddar for more flavor)
- 1/2 cup cooked and crumbled turkey bacon (reserve some for garnish)
- 1 packet ranch seasoning mix For flavoring.
- 4 cups chicken or vegetable broth (use low-sodium if desired)
- 1 cup heavy cream or half-and-half Half-and-half makes it lighter.
- to taste Salt and freshly ground black pepper To taste.
Optional Garnishes
- as desired extra shredded cheese
- as desired turkey bacon bits
- as desired chopped green onions or chives
Instructions
Preparation
- Peel and dice the potatoes into even 1-inch cubes to ensure uniform cooking.
- Place the diced potatoes in the bottom of the crock pot in an even layer.
- Sprinkle the ranch seasoning packet over the potatoes.
- Scatter the shredded cheddar and crumbled turkey bacon over the potatoes and ranch.
- Pour the broth over everything, making sure the liquid covers the ingredients.
Cooking
- Cover and cook on low for 7–8 hours or on high for 4 hours until the potatoes are tender when pierced with a fork.
- Stir in the heavy cream or half-and-half. Taste and add salt and pepper if needed.
- For a smoother texture, blend part of the soup with an immersion blender until it reaches your preferred consistency while retaining some potato chunks.
Serving
- Serve hot, topped with reserved turkey bacon, extra cheese, and chopped green onions or chives.
Notes
This soup is great for meal prepping and can be stored in the fridge for up to 3–4 days. It also freezes well for up to 2 months. For a vegetarian option, use vegetable broth and omit turkey bacon. Adjust the cream addition to avoid separation.