Crock Pot Crack Potato Soup
A creamy, cheesy slow-cooked potato soup with bacon and ranch flavor—perfect for cozy nights and easy weeknight dinners.
Equipment
- - Crock Pot (6 qt or larger)
- - Peeler and cutting board
- - Immersion blender (optional)
Ingredients
- - 6 cups diced potatoes peeled
- - 1 small yellow onion diced
- - 3 cloves garlic minced
- - 1 10.5 oz can cream of chicken soup
- - 4 cups chicken broth
- - 1 cup shredded cheddar cheese
- - 1 cup cooked bacon chopped
- - 1 1 oz packet ranch seasoning
- - 1½ cups heavy cream or half-and-half
- - Salt and black pepper to taste
- - Optional: green onions sour cream, extra cheese
Instructions
- Add potatoes, onion, garlic, soup, broth, ranch seasoning, and half the bacon to Crock Pot.
- Cook on LOW for 7–8 hrs or HIGH for 3–4 hrs, until potatoes are soft.
- For thicker soup, blend part of the soup with immersion blender.
- Stir in cream and cheddar. Cook another 15–20 minutes.
- Serve hot, topped with bacon, cheese, and green onions.
Notes
- Can sub frozen diced potatoes
- Add jalapeños for heat
- Freeze up to 2 months after cooling completely
- Add jalapeños for heat
- Freeze up to 2 months after cooling completely