Crock Pot Crack Potato Soup

 

We have been having some wicked cold days here in Nova Scotia these past few days. Winter has descended upon us with a vengeance.  This is soup weather with a capital "S!"  There is nothing I like better than a hot bowl of soup on a cold winter's day and I reckon I am not alone in that.  Soup just warms you up like nothing else!

Today's recipe is for a Crock Pot Crack Potato Soup.  It is a recipe I found on Pinterest and was attributed to a page called Teatime with Naomi.   It looked really delicious.

I cut the recipe in half to make a much smaller quantity as I am only one person and I didn't want to be eating the soup for days on end. My version makes only two to three hearty servings. If you are wanting more, simply double everything.  The cook time will remain the same.

It is hearty and rich and creamy. Easy to make it makes a perfect mid-week supper or an indulgent lunch anytime! Hearty and satisfying with a minimum of prep work!  I call that a win!

 

My crock pot is a 2 1/2 QT/2 1/2 liter one which I bought on Amazon. You can see it here.  It is the perfect size for the smaller family or singleton. I use mine frequently and it has already paid for itself in the use I get from it. 

 

I do also have a larger one, but to be honest I never use it unless I have to take something to church or I have people coming over.

I had a small slow cooker in the U.K. as well. This is the one I had over there.  I also used it a lot and had no problems with it at all. I highly recommend it.

I really wouldn't be without my slow cooker. It was one of the first things I replaced in my kitchen when I moved back to Canada. That and my bread maker.

WHAT YOU NEED TO MAKE CROCK POT CRACK POTATO SOUP

Just a few simple store cupboard ingredients and a smaller crock pot for this small batch recipe.

• 3 medium to largish baking potatoes, peeled and cut into 1/2 inch cubes (about 3 cups)
• 1/2 cup (60g) grated strong cheddar cheese
• 3 rashers of crisp cooked streaky bacon, crumbled
• 1/2 packet of ranch seasoning (see notes)
• 2 cups (480ml) chicken or vegetable broth
• 1/2 cup (120ml) heavy cream
• salt and pepper to taste

To garnish: (optional)

• extra cheese
• crumbled crisp bacon
• chopped spring onions
• minced chives

 

My potatoes were each the size of my fist.  That gave me just enough potatoes, once peeled and cubed, to make this soup.  Make sure you cut all of your potato pieces the same size so that they cook in the same amount of time. I cut mine in 1/2-inch cubes.

I used strong/sharp cheddar for the best flavor.  I like to grate it myself if possible. Usually, I will use a white cheese, but today I used the one which has been dyed orange.

If you cannot find dry ranch seasoning mix, I have left a recipe for making your own in the recipe notes.

I cooked my bacon in the oven.  Place on a baking sheet in a single layer and bake in a 375*F/190*C oven for 16 minutes and it will be perfect. Drain on some paper towels.

I used whipping cream. In the U.K. I would use double cream.

HOW TO MAKE CROCK POT CRACK POTATO SOUP

If you are familiar with the use of crock pots, then you know all you need to do really is pop everything into the crock pot and let it do all the work!

Prepare your potatoes and place them in a layer in the bottom of the crock pot. Sprinkle with the ranch seasoning.

Sprinkle the cheese over top along with the crumbled bacon.

Pour the stock over top, ensuring that the liquid just covers them.

Cover and cook on low for 7 - 8 hours, or high for 4 hours.

 

At the end of the cook time, check to make sure the potatoes are tender and can be easily mashed. Mash them coarsely, leaving some chunks.

Stir in the heavy cream and season to taste, adjusting seasoning as required.  Serve ladled into heated bowls and garnish with your favorite toppings.

 

Notes

If Ranch Seasoning is not available for you, you can easily make your own.

You will need: 1/2 cup (125g) dry buttermilk powder, 1 TBS dry parsley flakes, 2 tsp dried dillweed, 1 tsp freeze-dried chives, 1 TBS garlic powder, 1 TBS onion powder, 1 tsp fine sea salt, 1/2 tsp ground black pepper.

Mix well together and store in a tightly closed jar in the refrigerator. This makes about 12 servings. To use as a dressing, whisk together about 1/3 of this mixture with 1/2 cup sour cream, 1 cup of mayonnaise and 1/2 cup of buttermilk.

For this recipe, you will need approximately 2 TBS of the mix.

I am really not sure what it means when they call something "crack," but I am thinking it means that it is really delicious, and they got that right with this simple soup. It was perfectly delicious! Rich and creamy and oh so tasty.

I enjoyed a hot bowl of it with some more cheese sprinkled on top, chopped spring onions, crispy bacon bits and a few crisp saltine crackers on the side.  This was quite simply fabulous!  I was also able to send some over to my next-door neighbor who really appreciated it.

I am not sure it would freeze well because of the cream.

 

I love making soups in the crock pot and will often pop one on before I go to church on Sunday morning. That means a delicious lunch is usually waiting for me when I get home.  Here are a few other favorite options! I promise you they are delicious!

THE BEST CROCK POT BROCCOLI CHEESE SOUP - This small batch recipe is rich and creamy. Each bite is the best comfort food and so easy in the slow cooker. Broccoli Cheese Soup is easily one of my favorite kinds of soup.  This is a fabulously simple and easy recipe.

CROCK POT SAUERKRAUT SOUP -  If you were to ask me what my favorite soup is I would say hands-down it is sauerkraut soup.  It has such a beautiful flavor. All you need is a jar of sauerkraut, some fresh veg, stock, tomato puree and a bit of smoked sausage and you have the makings of a deliciously simple dinner. In fact, you could not get much easier than this. (or tastier!) Have I told you how delicious it is yet?

Yield: 2 - 3

Author: Marie Rayner

Crock Pot Crack Potato Soup

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

The ultimate soup for a cold winter's day. Everything cooks in the crock pot, leaving you hands-free to get on with other things. This is pure and indulgent comfort food. Sized for the smaller family.

Ingredients

• 3 medium to largish baking potatoes, peeled and cut into 1/2 inch cubes (about 3 cups)
• 1/2 cup (60g) grated strong cheddar cheese
• 3 rashers of crisp cooked streaky bacon, crumbled
• 1/2 packet of ranch seasoning (see notes)
• 2 cups (480ml) chicken or vegetable broth
• 1/2 cup (120ml) heavy cream
• salt and pepper to taste

To garnish: (optional)

• extra cheese
• crumbled crisp bacon
• chopped spring onions
• minced chives

Instructions

1. Prepare your potatoes and place them in a layer in the bottom of the crock pot. Sprinkle with the ranch seasoning.
2. Sprinkle the cheese over top along with the crumbled bacon.
3. Pour the stock over top, ensuring that the liquid just covers them.
4. Cover and cook on low for 7 - 8 hours, or high for 4 hours.
5. At the end of the cook time, check to make sure the potatoes are tender and can be easily mashed. Mash them coarsely, leaving some chunks.
6. Stir in the heavy cream and season to taste, adjusting seasoning as required.
7. Serve ladled into heated bowls and garnish with your favorite toppings.

Notes

If Ranch Seasoning is not available for you, you can easily make your own.

You will need: 1/2 cup (125g) dry buttermilk powder, 1 TBS dry parsley flakes, 2 tsp dried dillweed, 1 tsp freeze-dried chives, 1 TBS garlic powder, 1 TBS onion powder, 1 tsp fine sea salt, 1/2 tsp ground black pepper.

Mix well together and store in a tightly closed jar in the refrigerator. This makes about 12 servings. To use as a dressing, whisk together about 1/3 of this mixture with 1/2 cup sour cream, 1 cup of mayonnaise and 1/2 cup of buttermilk.

For this recipe, you will need approximately 2 TBS of the mix.

Did you make this recipe?

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