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
