Crock Pot Crack Potato Soup
Ingredients:
6 cups diced potatoes (Russet or Yukon Gold)
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 (8 oz) package cream cheese, softened
1 cup shredded cheddar cheese
1 cup cooked and crumbled bacon
1 packet ranch seasoning mix
2 cups heavy cream or half-and-half
1/4 cup sour cream
1 tsp black pepper
Salt to taste
2 tbsp chopped green onions (for garnish)
Extra shredded cheese and bacon for topping
Directions:
Prepare the Base: Add diced potatoes, chopped onions, garlic, chicken broth, and ranch seasoning mix into the Crock Pot. Stir to combine.
Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Mash the Potatoes: Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the Crock Pot to thicken the soup.
Add Dairy and Cheese: Stir in the cream cheese, heavy cream, shredded cheddar, and sour cream. Continue cooking for an additional 30 minutes on low until the cheeses melt and the soup is creamy.
Finish with Bacon and Toppings: Stir in the cooked bacon (reserving some for garnish). Season the soup with salt and pepper to taste.
Serve and Garnish: Ladle the soup into bowls and top with extra shredded cheese, bacon, and chopped green onions.
Prep Time: 15 minutes | Cook Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6 hours 15 minutes
Kcal: 450 kcal per serving | Servings: 6