Description
Hearty crock pot crack potato soup delivers comfort in a bowl, blending creamy potatoes with irresistible bacon and cheese. Loaded with rich flavors and simple ingredients, this soul-warming recipe promises to become your new favorite winter companion.
Ingredients
Scale
Main Ingredients:
- 6 medium potatoes, peeled and diced
- 1 lb bacon, chopped
- 2 cups cheddar cheese, shredded
Dairy and Seasonings:
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 cups chicken broth
- 1 packet ranch seasoning mix
- 1/4 cup butter
Aromatics and Optional Garnish:
- 1 medium onion, diced
- 2 green onions, chopped
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the bacon by dicing and crisping it in a skillet over medium heat until golden and perfectly rendered, then set aside the crispy bits for later garnishing.
- In the crock pot, layer diced potatoes, minced garlic, and chopped onions, creating a flavorful base for the soup.
- Pour chicken broth over the potato mixture, ensuring all ingredients are well-submerged and evenly distributed.
- Sprinkle ranch seasoning mix directly into the liquid, stirring gently to incorporate the robust, tangy flavors throughout the soup.
- Cover and cook on low heat for 6-7 hours, allowing the potatoes to become tender and absorb the rich, savory seasonings.
- During the last hour of cooking, add butter and stir to create a luxurious, velvety texture.
- Mash a portion of the potatoes directly in the crock pot to thicken the soup, creating a rustic, hearty consistency.
- Stir in heavy cream and sour cream, blending until smooth and creating a creamy, indulgent base.
- Fold in most of the shredded cheddar cheese, reserving some for final garnish, and let it melt completely.
- Season with salt and black pepper to taste, adjusting flavors as needed.
- Serve hot, topping with reserved crispy bacon bits, remaining cheese, and chopped green onions for a vibrant, textural finish.
Notes
- Bacon Prep Tip: Drain excess grease on paper towels to keep the soup from becoming too oily and maintain crisp texture.
- Potato Selection: Use starchy potatoes like Russet or Yukon Gold for the best creamy, smooth consistency in the soup.
- Dairy Swap: Replace heavy cream with half-and-half or whole milk for a lighter version, or use dairy-free alternatives like coconut cream for a vegan adaptation.
- Make-Ahead Magic: Prepare the soup base a day in advance and reheat gently, allowing flavors to intensify and meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg