My love affair with this soup started a few years back during a particularly hectic week. You know those days when you barely have time to think, let alone cook a decent meal? At that time, I was on the hunt for a dish that was not only easy to whip up but also packed a punch in terms of flavor. Enter: the Crock Pot Crack Potato Soup. It’s been my saving grace on more occasions than I can count, and I promise, it’ll be yours too!
The beauty of this recipe lies in its simplicity—toss some ingredients in the crock pot, let it simmer for a few hours, and voilà, you’ve got a delectable, cheese-loaded, bacon-topped delight. What’s not to love? Plus, the combination of creamy textures and savory flavors is just…well, comforting. And the whole family loves it! Even the picky eaters can’t resist a bowl. It’s become a go-to for us when we’re craving something warm and filling.
If you’re a fan of easy-peasy, can’t-get-enough dishes, this soup is calling your name. So why not give it a go? Pop those ingredients into your slow cooker, let the magic happen, and relish in the deliciousness of a homemade meal without the fuss. Trust me; you’re going to want to keep this one at the top of your favorites list!
How to Make Crock Pot Crack Potato Soup
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Ingredients:
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces cream cheese, softened and cut into cubes
- 1 (1-ounce) packet dry ranch dressing mix
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1¼ cups cooked bacon, chopped (divided)
- 2 cups shredded sharp cheddar cheese (plus extra for serving)
- 1 cup half and half
- Chopped green onion for garnish
Directions:
- Combine the frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese, ranch dressing mix, black pepper, onion powder, and 1 cup of the chopped bacon in a 6-quart slow cooker.
- Secure the lid on the slow cooker and set it on LOW for 5-6 hours or switch to HIGH for 2-3 hours for a quicker option.
- Stir the mixture well about 15 minutes before you plan to serve. Blend in the cream cheese completely, then add the half and half and shredded sharp cheddar cheese. Allow it time to warm until the cheese melts fully.
- Spoon into bowls and serve while hot. Garnish with leftover bacon, a sprinkle of cheddar cheese, and a touch of green onion to really bring it all home. Enjoy every last cozy bite!
Creative Substitutions to Suit Your Taste
If you’re missing some ingredients, don’t fret! You can easily swap out fresh potatoes instead of frozen ones. Beef broth makes an excellent alternative if you’re out of chicken broth. For the cheese, any sharp-tasting cheese, like Gruyere, works just fine. And for a turkey twist, use turkey bacon instead of traditional bacon.
Preserving Crock Pot Crack Potato Soup for Later Enjoyment
To store leftovers, let the soup cool completely before transferring it to an airtight container. This delightful dish can be refrigerated for up to 3 days. Reheat in the microwave or on the stovetop, stirring occasionally until it’s steaming hot. For a freezer-friendly option, omit the half and half initially; you can always add it during reheating.
The Best Accompaniments for Crock Pot Crack Potato Soup
This soup pairs wonderfully with some crusty bread or fresh rolls to soak up all that flavor. A side salad can add a well-rounded touch. Feeling fancy? Whip up a batch of homemade croutons or garlic bread. For drinks, a crisp white wine or a light beer complements this hearty bowl.
What You Need to Know Before Making This Dish
To enhance the flavor, consider cooking your bacon until it’s super crispy for an added crunch. If you’re short on time, skip the cream cheese cutting by softening it completely. A hint of smoked paprika can also lift the flavor profile—just a dash’ll do!
Seasonal Twists for Crock Pot Crack Potato Soup
Give this soup some seasonal flair! In the spring, try adding fresh peas or asparagus. Summer could see corn kernels making an appearance. Come fall, toss in a few roasted butternut squash cubes for a sweet undertone. And winter begs for a little extra spice—think cayenne pepper!
FAQs:
Can I use fresh potatoes instead of frozen ones?
Absolutely! If you decide to use fresh potatoes, make sure to dice them into small, even cubes to ensure quick and uniform cooking. Since fresh potatoes may release more natural starch as they cook, you might find the soup thickening more as it simmers.
Will other cheeses work in this recipe?
Yes, indeed. While sharp cheddar is fantastic for this soup, other cheeses like Monterey Jack, Colby, or even a Pepper Jack can dive in nicely. Each brings a unique twist, so feel free to experiment based on your taste preferences or what you have handy.
Is there a vegetarian version of this potato soup?
You bet there is! To make this soup vegetarian, use vegetable broth in place of chicken broth. Substitute the cream of chicken soup with a vegetarian cream soup—creamy mushroom soup works like a charm. Lastly, skip the bacon or use a plant-based bacon alternative for that smoky flavor.
How can I make my soup thicker?
If thicker soup is your heart’s desire, you can mash some of the potatoes with a fork or use an immersion blender for a portion of the soup before adding the half and half. This process naturally thickens the broth without waiting for extra long cooking times.
Can I cook this soup on a stovetop instead?
Yes, you certainly can. Simply follow the same preliminary preparation steps in a large pot on the stovetop over medium heat. Once boiling, reduce to a simmer and cook until the potatoes are tender. Stir in the final ingredients right before serving for a stove-fresh version.
What’s the best way to ensure the cream cheese melts smoothly?
The key here is patience and a slow warm-up. Ensure your cream cheese is softened before tossing it into the crock pot. About 15 minutes before serving, stir frequently to help it integrate smoothly. A whisk might help streamline this process, too!
Crock Pot Crack Potato Soup
Equipment
- 6-quart slow cooker
Ingredients
- 1 32-ounce bag frozen diced potatoes
- 4 cups chicken broth
- 1 10.5-ounce can cream of chicken soup
- 8 ounces cream cheese softened and cubed
- 1 packet dry ranch dressing mix 1 ounce
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 1/4 cups cooked bacon chopped and divided
- 2 cups shredded sharp cheddar cheese plus extra for serving
- 1 cup half and half
- Chopped green onion for garnish
Instructions
- In a 6-quart slow cooker, combine the frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese, ranch dressing mix, black pepper, onion powder, and 1 cup of chopped bacon.
- Cover the slow cooker and set it to cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
- Approximately 15 minutes before you plan to serve, stir the mixture thoroughly to incorporate the cream cheese. Next, add the half and half along with the shredded cheddar cheese, then cover to let it warm until the cheese is melted.
- Finally, serve the soup hot, garnished with the remaining bacon, additional cheddar cheese, and chopped green onions, if desired. Enjoy your meal!
