CrockPot Crack Potato Soup:Ultimate Creamy Comfort

Scale

6 cups diced potatoes (Yukon Gold or Russet)

1 small onion, chopped

4 cups chicken broth

1 packet ranch seasoning mix

8 oz cream cheese, cubed

2 cups shredded cheddar cheese

1 cup cooked turkey bacon, crumbled

1 cup sour cream

2 tbsp butter

Salt and pepper to taste

Optional: sliced green onions for garnish

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1. Place diced potatoes, onion, broth, and ranch seasoning in your CrockPot.

2. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.

3. Mash half the potatoes in the pot for extra creaminess.

4. Stir in cream cheese, cheddar, butter, and sour cream until smooth.

5. Add crumbled bacon, reserving some for topping.

6. Season with salt and pepper, then ladle into bowls and garnish with green onions.

For a lighter version, use reduced-fat cream cheese and turkey bacon.

Freeze leftovers for up to 3 months in airtight containers.

Add diced carrots or celery for extra texture.