Crock Pot Crack Potato Soup – A Cozy, Creamy Delight

Crock Pot Crack Potato Soup is a creamy comfort food perfect for chilly evenings.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 cups

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Russet Potatoes Diced into 1-inch pieces
6 cups Chicken or Vegetable Broth Low-sodium recommended

For the Seasoning

1 packet Ranch Seasoning Mix Or use a homemade mix
to taste Salt
to taste Pepper

For the Creaminess

1 cup Heavy Cream or Half-and-Half Or use non-dairy milk for a lighter version
1 cup Shredded Cheddar Cheese Dairy-free cheese alternative for a vegan option

For the Topping (optional)

1 cup Crumbled Bacon Or use turkey bacon or omit for vegetarian

Equipment

Crock Pot

Method

Step‑by‑Step Instructions

Wash and peel Russet potatoes, then dice them into 1-inch pieces.
Layer diced potatoes in the crock pot, sprinkle with ranch seasoning mix, and add shredded cheddar cheese. If using, add bacon on top.
Pour chicken or vegetable broth over the layered ingredients, ensuring it covers them completely.
Cover the crock pot with the lid and set to low for 7-8 hours or high for 4 hours.
Check for tenderness by piercing the potatoes. If tender, stir in the heavy cream.
Taste and season with salt and pepper as needed.
Serve in bowls, garnishing with extra shredded cheddar, bacon bits, or green onions if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. For longer storage, freeze portions for up to 3 months.

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