Crack Potato Soup
Delicious Crack Potato Soup with potatoes, bacon, and creamy ranch flavors.
Equipment
- slow cooker
Ingredients
- 3 lbs gold potatoes, peeled and diced ½ 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
- 1 cup heavy cream
- 8 oz. sharp cheddar cheese, finely shredded from a block (not pre-shredded)
- salt to taste
- pepper to taste
- sliced green onion for serving
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 and pepper to taste.
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
Serving: 1cupCalories: 651kcalCarbohydrates: 47gProtein: 20gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.05gCholesterol: 110mgSodium: 1315mgPotassium: 1144mgFiber: 5gSugar: 4gVitamin A: 1230IUVitamin C: 47mgCalcium: 336mgIron: 2mg
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