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Emma Claudie

Crock Pot Crack Potato Soup

A creamy, cheesy, and irresistibly rich potato soup made in a crockpot for effortless comfort food. Packed with smoky turkey bacon, ranch flavor, and velvety sharp cheddar, this soup satisfies cravings without compromising nutritional balance.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 cups peeled and diced potatoes
  • 1 lb lean turkey bacon, diced
  • 6 cups low-sodium chicken broth
  • 1/4 cup dry ranch dressing mix
  • 8 oz cream cheese
  • 1/2 cup half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 2 cloves minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1/4 cup chopped green onions

Method
 

  1. 1. Cook turkey bacon in a skillet until crispy, about 10 minutes. Set aside and drain fat.
  2. 2. Add drained turkey bacon, potatoes, chicken broth, and dry ranch mix to the crock pot.
  3. 3. Stir in cream cheese and half-and-half
  4. 4. Cook on low for 6-8 hours until potatoes are tender.
  5. 5. Stir in shredded cheddar cheese until melted and blended.
  6. 6. Adjust with additional garlic, salt, or pepper if desired.

Notes

Substitute potatoes with cauliflower florets for low-carb/keto. Add shred chicken or ground turkey for extra protein.
Use cashew cream, dairy-free cheddar, and coconut milk for a dairy-free version.
Store leftovers in an airtight container for up to 3 days, stir before reheating.