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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.