Crack Potato Soup Recipe
This Crack Potato Soup is rich and creamy, made with buttery Yukon Gold potatoes, velvety cream, and plenty of cheese and bacon for an indulgent, addicting soup!
Servings: 6
Equipment
- Potato Masher
Ingredients
- 3 lbs gold potatoes, peeled and diced 1/2 inch thick (About 7 cups)
- 8 oz. bacon cooked, drained and chopped finely
- 1 leek diced (about 1 cup diced)
- 1 oz. Ranch seasoning packet
- 3 cups chicken broth
WAIT TO ADD:
- 1 cup heavy cream
- 8 oz. sharp cheddar cheese finely shredded from a block (not pre-shredded)
- salt and pepper to taste
For Serving:
- sliced green onion
Instructions
- Add the potatoes, cooked bacon, leeks, and ranch seasoning mix to the slow cooker.
- Pour over the chicken broth. Stir.
- Place the lid on the slow cooker. Cook on LOW for 7-8 hours.
- When the cooking time is up, take the potato masher and lightly mash the potatoes up into the broth (leaving about half of the potatoes whole).
- Pour in the heavy cream and stir in the finely shredded cheese slowly while stirring. Add salt an pepper to taste.
Video
Notes
- This recipe can be gluten free if you use a gluten free ranch seasoning mix, and gluten free broth.
- Store the leftover soup in the fridge for up to four days. I do not recommend freezing this soup for potatoes tend to change texture when thawed.
- Any type of potato will work well in this recipe - even a frozen bag of hashbrowns potatoes.
Nutrition
Calories: 651kcal | Carbohydrates: 47g | Protein: 20g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 110mg | Sodium: 1315mg | Potassium: 1144mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 47mg | Calcium: 336mg | Iron: 2mg
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