Crock Pot Crack Potato Soup
Prep Time: 15 minutesCook Time: 6–8 hours on low or 3–4 hours on highTotal Time: About 6 hours 15 minutesServings: 6–8 servingsCuisine: AmericanCourse: Soup, DinnerIngredients6 to 8 medium russet potatoes, peeled and diced4 cups chicken broth1 small onion, diced2 to 3 garlic cloves, minced1 packet ranch seasoning mix8 oz cream cheese, softened2 cups shredded cheddar cheese1 to 2 cups milk or heavy cream8 slices bacon, cooked and crumbledSalt, to tasteBlack pepper, to tasteSliced green onions, for garnishExtra shredded cheddar, for toppingInstructionsAdd the diced potatoes, chicken broth, onion, garlic, and ranch seasoning to your crock pot.Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are very tender.Mash some of the potatoes directly in the slow cooker to create a thicker, creamier texture. Leave some chunks for a heartier soup.Stir in the softened cream cheese until fully melted and combined.Add the shredded cheddar cheese and milk or heavy cream. Stir until the soup is smooth and creamy.Taste and season with salt and black pepper as needed.Ladle into bowls and top with crumbled bacon, green onions, and extra cheddar before serving.NotesUse russet potatoes for a creamier soup.Add more broth or milk if the soup becomes too thick.For the best texture, add the dairy near the end of cooking.Keep the bacon separate until serving so it stays crisp.Optional Add-InsShredded cooked chickenJalapeños for heatSour cream for extra tangFrozen hash browns as a shortcut instead of fresh potatoesStorageStore leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or milk.