Crock Pot Crack Potato Soup
A creamy and comforting potato soup flavored with ranch seasoning, perfect for cozy nights in.
Ingredients
Main Ingredients
- 6 cups diced potatoes (peeled) Golden Yukon potatoes are preferred for their buttery texture.
- 4 cups chicken or vegetable broth Homemade or store-bought works fine.
- 1 cup heavy cream (or half-and-half) For a lighter option, half-and-half can be used.
- 1 packet ranch seasoning mix This elevates the flavors significantly.
- 1 cup shredded cheddar cheese Sharp cheddar adds extra zing.
- 1/2 cup cooked and crumbled bacon Turkey or chicken bacon can be used as a halal alternative.
- Salt and pepper to taste salt and pepper Essential for seasoning the soup.
Optional Garnishes
- extra cheese For topping.
- bacon bits Use halal alternative if preferred.
- chopped green onions or chives For a fresh finish.
Instructions
Preparation
- Peel and dice the potatoes into even-sized pieces, about 1-inch cubes.
- Layer the diced potatoes at the bottom of the Crock Pot.
- Sprinkle ranch seasoning over the potatoes.
- Add shredded cheddar cheese and crumbled bacon on top.
- Pour the chicken or vegetable broth over the top, ensuring all ingredients are covered.
Cooking
- Cook on low for 7 to 8 hours or high for about 4 hours.
- Once cooked, stir in the heavy cream and season with salt and pepper to taste.
- For a smoother finish, blend the soup using an immersion blender if desired.
Serving
- Ladle the soup into bowls and garnish with optional toppings like extra cheese, bacon bits, and chopped green onions.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 2g
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