🥔 Crock Pot Crack Potato Soup (recipe below)

This hearty homestyle Crock Pot Crack Potato Soup is a comforting mix of tender potatoes, rich cheese, savory ham, and a touch of creamy ranch. It’s the perfect warm-up on a chilly day, with a velvety texture and layers of delicious flavors.

Ingredients:

6 cups diced potatoes, peeled and chopped
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled ham
1 packet ranch seasoning mix
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half for a lighter version)
Salt and pepper to taste
Optional garnishes: extra cheese, chopped green onions, or chives

Instructions:

Prepare the Potatoes: Peel and chop the potatoes into even-sized pieces to ensure uniform cooking.
Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese, crumbled ham, and chopped green onions on top.
Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring the liquid just covers them.
Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, use an immersion blender to puree the soup to your desired consistency.
Serve: Ladle the hot soup into bowls. Garnish with extra cheese, chopped green onions, or chives, if desired.

Notes:

For a vegetarian version, omit the ham and use vegetable broth.

For a thicker soup, consider adding a tablespoon of flour mixed with water before adding the cream.

Crock Pot Crack Potato Soup

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Ingredients

6 cups diced potatoes peeled
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 packet ranch seasoning mix
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half for a lighter version
Salt and pepper to taste
Optional garnishes: extra cheese bacon bits, chopped green onions, or chives

Instructions

Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring the liquid just covers them.
Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, use an immersion blender to puree the soup to your desired consistency.
Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.

Notes

For a thicker soup, consider adding a tablespoon of flour mixed with water before adding the cream.
For a vegetarian version, omit the bacon and use vegetable broth.

20 Tips for Perfect Crock Pot Crack Potato Soup 🥣

Choose the Right Potatoes: Use starchy potatoes like Russets for a creamy texture.
Cut Uniformly: Chop potatoes into even sizes to ensure consistent cooking.
Pre-cook the Ham: Cooking the ham beforehand ensures it remains tender and flavorful.
Step by Step Seasoning: Enhance flavor by seasoning the potatoes lightly while layering.
Gradual Broth Addition: Pour broth slowly to prevent splashing and ensure even distribution.
Monitor Liquid Levels: Ensure the broth just covers the potatoes for optimal cooking, and adjust as needed.
Opt for Freshly Grated Cheese: Freshly grated cheese melts better and adds richer flavor to the soup.
Blend for a Smoother Consistency: Use an immersion blender if you prefer a smoother soup texture.
Heavy Cream for a Luxurious Texture: Heavy cream provides a more luxurious texture, but half-and-half works for a lighter version, if desired.
Check for Potato Tenderness: Check for tenderness at the 7-hour mark to avoid overcooking and mushiness.
Ranch Mix Adjustments: Some ranch packets are saltier than others, so adjust the amount based on your brand and personal taste.
Experiment with Toppings and Garnishes: Try jalapeños, sour cream, or even croutons as toppings to add extra flavor and texture.
Double the Bacon for a Smokier Flavor: Add extra bacon for a smokier, more indulgent taste, if you prefer.
Adjust Consistency and Thickness: If the soup is too thick, thin it with a bit more broth or water, and vice versa.
Add Cheese at the End of Cooking: Stir in cheese at the end of cooking to prevent it from becoming stringy during long cooking times.
Cool and Store Properly for Leftovers: Leftovers should be refrigerated and can be reheated for 3-4 days, or frozen for up to 3 months.
Batch Cook and Freeze for Later: This soup freezes well for up to 3 months, just leave out the cream until reheating, and adjust the seasoning as needed.
Add Flour for Thickness and Body: A flour slurry added during cooking thickens the soup if desired, and can help achieve the desired consistency.
Keep Your Crock Pot Lid Closed for Optimal Cooking: Every time you lift the lid, it adds extra cooking time, so try to minimize lid lifting during the cooking process.
Experiment with Different Ranch Mixes: Try different brands of ranch seasoning to find your favorite, and adjust the amount based on your personal taste preferences.

10 Frequently Asked Questions (FAQs)

Q: Can I make this soup in an Instant Pot instead of a crock pot? A: Yes, you can use the “Soup” or “Manual” setting on an Instant Pot, and cook for about 10-12 minutes on high pressure, then do a quick release.
Q: How can I thicken the soup if it’s too thin? A: To thicken the soup, you can mash some of the potatoes directly in the pot, or add a flour or cornstarch slurry (1 tablespoon of flour/cornstarch mixed with 2 tablespoons of water) and stir it in during the last 30 minutes of cooking.
Q: Can I use pre-shredded cheese? A: While you can, freshly grated cheese is recommended because pre-shredded cheese contains anti-caking agents that can affect the soup’s texture and flavor.
Q: What’s the best type of potato to use? A: Russet potatoes are the best for this recipe as they break down well, creating a creamier texture. Yukon Gold potatoes can also work for a slightly firmer consistency.
Q: Can I add more vegetables to this soup? A: Yes, you can add carrots, celery, or even corn, but be mindful that additional vegetables may slightly alter the cooking time and flavor.
Q: How do I prevent the dairy from curdling? A: To prevent curdling, ensure the cream or half-and-half is added towards the end of the cooking process, and do not cook the soup on high heat after adding the dairy.
Q: Can I make this soup dairy-free? A: Yes, you can substitute the heavy cream with a plant-based cream or full-fat coconut milk, and use dairy-free cheese or omit it entirely.
Q: How do I store and reheat leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, and reheat on the stove over low heat or in the microwave in short intervals, stirring occasionally.
Q: Can I use different types of cheese? A: Yes, you can substitute cheddar with other cheeses like Gouda, Monterey Jack, or Colby for a different flavor profile, if you prefer.
Q: What can I serve with this soup? A: Serve the soup with a side of crusty bread, a green salad, or crackers for a complete meal, and feel free to get creative with your toppings and garnishes.

EASY CROCK POT CRACK POTATO SOUP

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