CROCK POT CRACK POTATO SOUP
Crock Pot Crack Potato Soup is a creamy, cheesy, and flavorful soup loaded with potatoes, bacon, and ranch seasoning. This comforting dish is slow-cooked to perfection, making it an easy, hands-off meal for busy days.
Ingredients
- 6 cups diced potatoes Russet or Yukon Gold
- 4 cups chicken broth
- 1 10.5 oz can cream of chicken soup
- 1 8 oz block cream cheese, softened
- 1 1 oz packet ranch seasoning mix
- 2 cups shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup heavy cream optional, for extra creaminess
- Chopped green onions for garnish
Instructions
Step No.1: Add Ingredients to the Crock Pot
- In a slow cooker, combine diced potatoes, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, and black pepper. Stir to mix.
Step No.2: Slow Cook the Soup
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
Step No.3: Add Cream Cheese and Cheese
- Stir in cream cheese and shredded cheddar, mixing until melted and smooth. If needed, mash some potatoes for a thicker consistency.
Step No.4: Final Touches
- Stir in cooked bacon and heavy cream (if using). Let cook for another 10-15 minutes on low.
Step No.5: Serve and Enjoy
- Ladle into bowls and garnish with green onions, extra cheese, and bacon.
Notes
- Storage: Refrigerate leftovers for up to 3 days in an airtight container.
- Freezing: Freeze for up to 2 months, but the texture may change slightly.
- Potato Options: Yukon Gold potatoes create a creamier texture, while Russet potatoes result in a thicker soup.
- Consistency Tip: For a thicker soup, mash some of the potatoes before adding cheese.
- Spicy Kick: Add ½ teaspoon cayenne pepper or diced jalapeños.
- Chicken Crack Soup: Stir in shredded rotisserie chicken for extra protein.
- Loaded Potato Soup: Top with sour cream, crispy bacon, and extra cheddar cheese.
- Veggie Additions: Mix in corn, carrots, or broccoli for more texture.