Why You’ll Love This Recipe
- Easy Preparation: Simply add the ingredients to your crock pot and let it work its magic.
- Rich and Creamy: The combination of cheddar cheese and heavy cream creates a luscious texture.
- Hearty and Filling: Packed with potatoes and beef, this soup is satisfying and perfect for a main course.
- Crowd-Pleaser: The savory flavors appeal to both kids and adults, making it ideal for family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled beef
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- Optional garnishes: extra cheese, beef bits, chopped green onions, or chives
Directions
- Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
- Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
- Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
- Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
- Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
- Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 15 minutes
- Cooking Time: 7-8 hours on low or 4 hours on high
Variations
- Vegetarian Option: Omit the beef and use vegetable broth to make a vegetarian version.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for some heat.
- Additional Vegetables: Incorporate corn, carrots, or celery for extra nutrition and flavor.
- Cheese Variations: Try using different cheeses like Monterey Jack or Gouda for a unique taste.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Allow the soup to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of broth or cream if the soup has thickened.
FAQs
What makes it ‘Crack’ Potato Soup?
The term ‘crack’ refers to the addictive combination of flavors—cheese, beef , and ranch seasoning—that make this soup irresistible.
Can I make this soup vegetarian?
Yes, omit the bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables for more flavor.
Is Crock Pot Crack Potato Soup gluten-free?
The soup can be gluten-free if you ensure that all ingredients, including the ranch seasoning mix, are gluten-free. Always check labels to be sure.
How can I thicken the soup if it’s too thin?
If your soup is thinner than you’d like, you can thicken it by mixing a tablespoon of cornstarch with a little water to create a slurry, then stirring it into the soup and allowing it to cook a bit longer.
Can I freeze Crock Pot Crack Potato Soup?
Yes, this soup generally freezes well. Let it cool completely, then store it in airtight containers or freezer bags. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
How long can I store leftovers in the refrigerator?
Leftover soup can be stored in the refrigerator for up to 3-4 days. Ensure it’s in a covered container and reheated thoroughly before serving.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use peeled and diced fresh potatoes. The cooking time may vary slightly, so ensure the potatoes are tender before serving.
What are some common toppings for this soup?
Popular toppings include extra shredded cheese, crispy bacon bits, chopped green onions, chives, a dollop of sour cream, or even a sprinkle of extra ranch seasoning.
Can I make this soup on the stovetop instead of a crock pot?
Yes, combine all the ingredients in a large pot and simmer over medium heat until the potatoes are tender. Stir occasionally to prevent sticking.
How can I make this soup lighter in calories?
Use half-and-half instead of heavy cream, reduce the amount of cheese, and opt for turkey bacon or
Crock Pot Crack Potato Soup
- Total Time: 7 hours 15 minutes (low) / 4 hours 15 minutes (high)
- Yield: 8 servings
- Diet: Vegetarian
Description
Crock Pot Crack Potato Soup is a creamy, flavorful comfort food that’s perfect for chilly days. Made effortlessly in a slow cooker, it combines tender potatoes, sharp cheddar cheese, crispy beef, and tangy ranch seasoning for a crowd-pleasing dish.
Ingredients
- 6 cups diced potatoes (peeled)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled beef
- 1 packet ranch seasoning mix
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- Optional garnishes: extra cheese, beef, chopped green onions, or chives
Instructions
- Prepare the Potatoes: Peel and dice potatoes into uniform pieces.
- Layer the Ingredients: Place diced potatoes in the crock pot. Sprinkle ranch seasoning, add cheese, and crumbled beef.
- Add Broth: Pour chicken or vegetable broth over ingredients, ensuring they are covered.
- Cook the Soup: Cover and cook on low for 7-8 hours or high for 4 hours, until potatoes are tender.
- Add Cream: Stir in heavy cream. Season with salt and pepper to taste.
- Optional Blending: For a smoother soup, puree with an immersion blender.
- Serve: Ladle into bowls and garnish with extra cheese, beef, green onions, or chives.
Notes
- Vegetarian Option: Use vegetable broth and omit beef.
- Thickening Tip: Use a cornstarch slurry if the soup is too thin.
- Storage: Refrigerate leftovers for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) / 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
