Description

This Crock Pot Crack Potato Soup is the ultimate comfort food that comes together with minimal effort. It’s creamy, cheesy, and packed with smoky bacon flavor, making it the perfect meal for busy weeknights or cozy weekends.

Ingredients

Scale

2 pounds Russet potatoes, peeled and diced into 1/2-inch cubes
1 medium yellow onion, finely diced
3 cloves garlic, minced
4 cups chicken broth
1 packet (1 ounce) dry ranch seasoning mix
8 ounces cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese
1 cup cooked, crumbled bacon
Sliced green onions for garnish

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Instructions

Add diced potatoes, onion, garlic, chicken broth, and ranch seasoning to slow cooker. Stir until well combined.
Cover and cook on Low for 6 hours or High for 3 hours, until potatoes are tender.
About 30 minutes before serving, use a potato masher to gently mash some potatoes to thicken soup.
Stir in cubed cream cheese until fully melted and blended.
Turn off slow cooker and stir in shredded cheddar and most of the crumbled bacon until cheese is melted.
Serve garnished with green onions and remaining bacon.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth. You can use Yukon Gold potatoes instead of Russet potatoes. For extra creaminess, use an immersion blender to partially puree the soup before adding cream cheese. Store leftovers in airtight container in refrigerator for 3-4 days.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 480
Sugar: 4g
Sodium: 980mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 20g
Cholesterol: 85mg