Table of Contents
🥔 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
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.
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.
- 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.