Addictive Crock Pot Crack Potato Soup
Experience the ultimate comfort food with this unbelievably creamy and flavorful slow cooker potato soup. Tender potatoes, crispy bacon, and sharp cheddar cheese are simmered in a velvety broth supercharged with zesty ranch seasoning for an effortless and unforgettable meal.
Equipment
- 6-quart Slow Cooker (Crock Pot)
- Large skillet
- Knife
- Cutting board
- Potato peeler
- Potato Masher or Large Spoon
- Measuring cups and spoons
- Ladle
- Serving bowls
Ingredients
- 2.5 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
- 1 lb thick-cut bacon, cooked and crumbled, divided
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon freshly ground black pepper, plus more to taste
- 8 oz block cream cheese, softened and cut into cubes
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- ¼ cup freshly chopped green onions or chives, for garnish
- Salt, to taste
Instructions
- Place the diced potatoes, chopped onion, and minced garlic into the bottom of a 6-quart slow cooker.
- Pour in the chicken broth. Sprinkle the ranch seasoning packet and 1/2 teaspoon of black pepper over the liquid.
- Add half of the crumbled bacon to the slow cooker and give everything a gentle stir to combine.
- Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
- Turn the slow cooker off or to the WARM setting. Use a potato masher to gently mash some of the potatoes directly in the pot to thicken the soup, leaving plenty of chunks for texture.
- Add the softened, cubed cream cheese and stir until it has completely melted. Slowly pour in the heavy cream and 1.5 cups of the shredded cheddar cheese, stirring continuously until the cheese is melted and the soup is smooth.
- Taste the soup and season with salt and additional black pepper as needed until the flavors are balanced.
- Ladle the soup into bowls and garnish with the remaining crispy bacon, the remaining 1/2 cup of cheddar cheese, and freshly chopped green onions or chives before serving.
Notes
Variations & Tips:
- Ingredient Swaps: Yukon Gold potatoes can be used for firmer potato chunks. Colby Jack or smoked Gouda can be substituted for cheddar. Half-and-half can replace heavy cream.
- Flavor Boosts: For a spicy kick, add 1-2 finely diced jalapeños with the onion. For a smokier flavor, add 1 teaspoon of smoked paprika with the pepper. For sweetness and texture, stir in 1 cup of corn during the last 30 minutes of cooking.
- Important Tips: For the creamiest texture, always add the cream cheese, heavy cream, and cheddar cheese at the end of the cooking process with the heat turned low or off to prevent curdling. For the smoothest melt, shred your own cheese from a block, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Ingredient Swaps: Yukon Gold potatoes can be used for firmer potato chunks. Colby Jack or smoked Gouda can be substituted for cheddar. Half-and-half can replace heavy cream.
- Flavor Boosts: For a spicy kick, add 1-2 finely diced jalapeños with the onion. For a smokier flavor, add 1 teaspoon of smoked paprika with the pepper. For sweetness and texture, stir in 1 cup of corn during the last 30 minutes of cooking.
- Important Tips: For the creamiest texture, always add the cream cheese, heavy cream, and cheddar cheese at the end of the cooking process with the heat turned low or off to prevent curdling. For the smoothest melt, shred your own cheese from a block, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.