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Crack Potato Soup

A spoonful of creamy crack potato soup being lifted from a bowl, topped with melted cheese and crispy bacon.

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A creamy slow cooker potato soup with bacon and ranch flavor, perfect for cold nights and easy prep.

Ingredients

Scale
  • 6 cups diced potatoes
  • 1 cup diced onions
  • 1 cup cooked bacon, crumbled
  • 1 packet ranch seasoning
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 1 tsp black pepper

Instructions

  1. Add potatoes, onions, bacon, ranch seasoning, chicken broth, and garlic to the slow cooker.
  2. Cook on low for 6 hours or high for 3 hours.
  3. Stir in heavy cream, sour cream, and cheddar cheese.
  4. Cook for an additional 30 minutes.
  5. Serve hot with extra bacon and cheese on top.

Notes

  • Store leftovers in the fridge for up to 3 days.
  • Freeze in airtight containers for up to 2 months.
  • Top with green onions or extra ranch dressing for more flavor.

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