Crock Pot Crack Potato Soup
Comfort in a Crock Pot Soup.
A ridiculously creamy and comforting slow-cooker potato soup loaded with cheddar, ranch, and all the good stuff. Honestly, it's comfort in a bowl.
I remember one particular rainy Tuesday afternoon, the kind where the sky is just a blanket of gray. I was feeling a bit down, just one of those days, you know? I didn't have the energy for anything complicated, so I pulled out my trusty crock pot. I started peeling potatoes, the rhythmic motion was almost meditative. I tossed them in with some broth, cream cheese, and a packet of ranch seasoning I found in the pantry. Hours later, the house was filled with the most incredible smell—creamy, savory, and so, so inviting. When I took that first spoonful, a creamy, cheesy, potato-filled bite... wow. It was like the sun had come out right there in my kitchen. It's more than just a soup; it's a mood-lifter, a bowl of pure, unadulterated comfort.
Why This Soup Feels Like a Hug
- •So Easy: You literally just dump everything in the crock pot. It’s a dream for busy days.
- •Incredibly Creamy: The combination of cream cheese and cheddar creates the most velvety, luxurious texture.
- •Full of Flavor: The ranch seasoning is the secret weapon here. It adds a zesty, savory depth that is just so addictive.
- •Customizable: Feel free to leave it chunky or blend it smooth, and the topping possibilities are endless!
My husband, who is usually my toughest critic, just looked at me after his first bowl and said, 'Okay, you can make this again. Anytime.' That's high praise, trust me. It’s become our go-to for lazy weekends and chilly evenings.
Essential Ingredient Guide
- Russet Potatoes: Russets are perfect here because they're starchy and break down beautifully, which helps thicken the soup naturally. You could use Yukon Golds for a slightly waxier, buttery texture, but russets are my go-to for that classic potato soup feel.
- Ranch Seasoning Mix: This little packet is everything. It brings all the herby, zesty flavor without any effort. Honestly, don't skip it! It's what makes the soup so special.
- Cream Cheese: Use the full-fat block kind, not the whipped stuff in a tub. It melts down so much better and gives the soup its signature creamy, slightly tangy base.
Complete Cooking Process
- Prep Your Veggies: Peeling and dicing the potatoes is honestly the hardest part, and even that is pretty simple. A good podcast makes the time fly by.
- Load the Slow Cooker: Layer in the potatoes, onion, broth, and seasonings. It feels so satisfying to just set it and forget it.
- Let it Simmer: Let the crock pot work its slow, gentle magic for several hours. Your whole house will start to smell amazing.
- Finish with the Good Stuff: Once the potatoes are soft, mash them to your liking and stir in the cheeses until you have a pot of pure creamy gold.
Your Questions, Answered
→Can I make this soup on the stovetop?
Absolutely! Just combine the potatoes, onion, broth, and seasonings in a large pot or Dutch oven. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender. Then proceed with mashing and adding the cheeses.
→How can I make the soup thicker or thinner?
To thicken it, you can let it simmer uncovered for a bit after adding the cheese, or make a small slurry with a tablespoon of cornstarch and a little cold water. To thin it out, just stir in a splash more broth or milk until it reaches your preferred consistency.
→Can I freeze this potato soup?
Soups with a lot of dairy can sometimes separate when frozen. If you do freeze it, it might not be quite as creamy upon reheating. I find it's best enjoyed fresh, but you can store it in the fridge for up to 4 days.
Crock Pot Crack Potato Soup
Enjoy a creamy and comforting crock pot potato soup, seasoned with cheddar cheese and ranch. This easy slow-cooker recipe is perfect for any day!
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes - 6 hours 15 minutes
Recipe Details
Ingredients
For the Soup
- 013 lbs russet potatoes, peeled and diced into 1/2-inch cubes
- 021 medium yellow onion, finely chopped
- 034 cups chicken or vegetable broth
- 041 (1-ounce) package dry ranch seasoning mix
- 051 teaspoon garlic powder
- 061/2 teaspoon black pepper
- 071 (8-ounce) block cream cheese, softened and cubed
- 082 cups shredded sharp cheddar cheese
- 091/2 cup heavy cream (optional, for extra creaminess)
For Garnish (Optional)
- 01Crumbled turkey ham
- 02Chopped fresh chives or green onions
- 03Extra shredded cheddar cheese
- 04A dollop of sour cream
Instructions
In your slow cooker, place the diced potatoes and chopped onion. Pour the broth over them. Sprinkle the ranch seasoning, garlic powder, and black pepper on top. Give it a gentle stir just to get everything acquainted.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. You'll know it's ready when the potatoes are so tender you can easily pierce them with a fork. They should practically be falling apart.
Once the potatoes are tender, it's time for the magic. You can use an immersion blender right in the crock pot for a super smooth soup, or a potato masher for a chunkier texture. I honestly love a little texture, so I usually go for the masher. Mash until you reach your desired consistency.
Now, stir in the cubed cream cheese and the shredded cheddar cheese until they are completely melted and the soup is smooth. This is the part that smells so, so good. If you're feeling extra indulgent, pour in the heavy cream and stir to combine.
Ladle the warm soup into bowls. Top with your favorite garnishes—crumbled turkey ham, fresh chives, a little extra cheese... whatever makes your heart happy. Serve it right away and just enjoy the moment.
Notes & Tips
- 1If the soup seems too thick after adding the cheese, you can always thin it with a little milk or more broth.
- 2Feel free to add other veggies! Some finely diced carrots or celery would be lovely in this as well.
Tools You'll Need
- •Soften your cream cheese before adding it. Just leave it on the counter for about 30 minutes. It will melt into the soup so much more smoothly.
- •For the creamiest texture, use an immersion blender. If you don't have one, you can carefully transfer the soup in batches to a regular blender, but an immersion blender is just so much easier and less messy.
- •Shred your own cheese! The pre-shredded bags have anti-caking agents that can make the soup a little grainy. Shredding a block of cheddar makes a world of difference in how beautifully it melts.
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